USDA summer squash (Photo credit: Wikipedia)
Adapted from Cook’s Illustrated 7, 1995
The Seasonal Table, Chef Debb
Grating the various varieties of summer squash then draining off the excess moisture is important to making this dish. Grate the squash on the large side of a box grater or in your food processor. Then place it in a cotton or linen tea towel inside a colander. Before you stir fry squeeze the dish towel, then begin the stir fry.
Serves 4 as a side dish
3 Tbsp olive oil
1+ lb of assorted summer squash, including petite pan, crooked neck, yellow and green zucchini, rinse, trimmed and then grated/shredded and squeezed dry
2 medium carrots, peeled and grated/shredded
2 medium cloves of garlic, minced
2 Tbsp minced fresh parsley or tarragon or basil or mint
table salt and fresh ground pepper
Heat the oil in a 10-12 inch skillet pan, preferably Teflon.
Add the grated squash, carrots and garlic.
Cook stirring occasionally until the vegetables are tender, about 6-7 minutes.
Stir in the herbs and salt and pepper to taste, and stir right away.