Sauteed Zucchini and Yellow Squash With Mint

I figure it is finally time I contribute something instead of just thankfully reading all of Leslie's excellent food-blogging. We have so much zucchini! So I went in search of zucchini recipes and found this one in the Martha Stewart Living Cookbook. I sort of put it together telephone game/ gossip style: I read the directions before I went to trader joes, and then came home and winged it! What I ate tonight was more INSPIRED BY than an exact replica: I sliced the garlic instead of mincing, my zucchini was cut in a crazy way, and my onions caramelized a little bit. but it was still good! The mint and lemon are really fresh against the warmer taste of the onion/garlic.


serves 4 to 6

Don't crowd the vegetables in the pan; they will steam rather than brown. If your skillet is not large enough, cook them in two batches.

3 tablespoons olive oil
1 medium garlic clove, minced
1 small onion, thinly sliced
2 medium (about 12 ounces) zucchini, cut into 1/2" pieces
2 medium (about 12 ounces) yellow squash, cut into 1/2" pieces
1/8 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
kosher salt and freshly ground black pepper
1/3 cup fresh mint leaves, cut into 1/4" thick strips


1. Heat 11/2 tablespoons olive oil in a large skillet over medium-low heat. Add the garlic and onion, and cook until translucent but crunchy, about 2 minutes.

2. Raise heat to medium high. Add the remaining 11/2 tablespoons of olive oil, the zucchini, yellow squash and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and golden brown, 5-10 minutes. Remove from the heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve hot.