YELLOW SQUASH OR ZUCCHINI MATCHSTICKS SAUTED - 4 WAYS

Yellow Squash or Zucchini Matchsticks Sauted - 4 Ways image

Provided by Ambervim

Time 17m

Yield 8 serving(s)

Number Of Ingredients 18

2 lbs summer squash, cut into matchsticks (or julienned. yellow squash, zucchini or other summer squash)
2 tablespoons olive oil
2 teaspoons garlic, minced (more or less to your taste)
kosher salt
black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup parmesan cheese, grated
1/4 cup almonds, sliced (or slivered)
1/4 cup parmesan cheese, grated
1 jalapeno, chopped
1/4 cup lime juice (lemon ok)
1/4 cup pepitas (if you have them)
1 large carrot, shredded
1 tbp white miso
1 tablespoon rice vinegar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
dollop Greek yogurt

Steps:

Place your matchstick squashi in a colander and set it in the sink or over a larger bowl. Toss with 1 tsp salt. Let it stand 10 minutes. Squeeze well to remove as much excess moisture as possible. Do not rince.
Way 1 - toast the almonds in a dry skillet over medium heat, tossing until brown -- about 3 minutes. Remove from skillet.
All Ways - Heat oil in the same skillet over medium heat. Add garlic and spices until fragrant, just a minute or two.
Add squash (and carrots for Way 3) and cook, tossing occasionally, until crisp tender, about 2-5 minutes. Don't let it go limp.
Move to a serving bowl.
Finish Way 1 - fold in parmesan and almonds.
Finish Way 2 - cover with lime juice and pepitas.
Finish Way 3 - Whisk together miso and vinegar. Sprinkle over squash.
Finish Way 4 - Serve with a dollop of Greek yogurt on top.
Salt and pepper to taste.