Katerinas Southwestern Summer Squash - Copykat Chat Forums


No announcement yet.

Katerinas Southwestern Summer Squash

  • Filter
  • Time
  • Show
Clear All
new posts

  • Katerinas Southwestern Summer Squash

    Katerina Posted May 09, 2005 01:19 PM
    Summer Squash with Southwestern Flavors

    Any summer squashes, or a combination, may be used in this recipe: green or golden zucchini, yellow straightneck or crookneck, bright yellow Sunburst, lime green pattypan or striped cocozelle. Look for small to medium-size squashes, as large ones can be bitter and watery.

    2 Tbs. extra-virgin olive oil
    4 small to medium summer squashes, trimmed and cut into slices about 1/8 inch thick
    2 medium to large ripe tomatoes, peeled or unpeeled, chopped
    1 red onion, chopped
    2 garlic cloves, chopped
    1⁄4 fresh green chili, minced, or to taste
    1⁄4 tsp. ground cumin, or to taste
    Sea salt, to taste
    Juice of 1⁄2 lime (1 Tbs.), or to taste
    1 Tbs. chopped fresh cilantro

    In a fry pan over medium heat, warm the olive oil. Add the squashes and sauté until they just color lightly, about 1 minute. Add the tomatoes, onion, garlic, chili, cumin and sea salt. Increase the heat to medium-high and cook until the squashes are tender-crisp, a few minutes more.

    Remove the pan from the heat and stir in the lime juice. Taste and adjust the seasonings with chili, cumin, salt or lime juice. Transfer to a serving dish, sprinkle with the cilantro and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002 ).