This summer not so much. We harvested a bucket or two but not much more. I blanched and froze a fews quarts of yellow squash for later. My husband then took a few remaining fresh squashes and prepared this side dish, a mix of yellow squash and zucchini, olive oil, garlic, salt and pepper, and red pepper flakes. Finishing touches were Parmesan cheese and almonds folded in at the end to make for an absolutely delightful summer side dish.
Summer Squash Sauté
Recipe from Bon Appetit
2 lb. summer squash and/or zucchini, cut into matchsticks (note: best done by a mandolin or food processor)
1 tsp. kosher salt plus more
1/4 cup sliced almonds
2 Tbsp. olive oil
2 garlic cloves, sliced
1/4 tsp. crushed red pepper flakes
1/4 cup finely grated Parmesan
Freshly ground black pepper
Place squash in a colander set in the sink or over a large bowl and toss with 1 tsp. salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.