Sauteed Summer Squash
Tracking keto macros on a daily basis can be time-consuming so we focused on developing delicious, no-fuss recipes like this one that save you time in the kitchen instead. This dish makes the most ofsummer squash and zucchini—two vegetables that can overrun your garden, leaving you at a loss for what to do with them.
Ingredients
- 1 teaspoon grated lemon zest plus 2 teaspoons juice
- 1 small garlic clove minced
- 2 yellow squashes and/or zucchini 8 ounces each, ends trimmed
- 2 tablespoons extra-virgin olive oil divided
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 1½ tablespoons chopped fresh parsley divided
Instructions
- Combine lemon juice and garlic in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons: Peel off 3 ribbons from 1 side, then turn squash 90 degrees and peel off 3 more ribbons. Continue to turn and peel squash until you reach seeds. Discard core.
- Whisk 5 teaspoons oil, salt, pepper, and lemon zest into garlic mixture. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add squash and cook,
- tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add 1 tablespoon parsley, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with remaining 1½ teaspoons parsley. Serve immediately.