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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 ).
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 ).