Yellow Squash Or Zucchini Matchsticks Sauted 4 Ways Recipes

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.

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.