Paleo Sautéed Summer Squash Ribbons
Why This Recipe Works
Summer squash and zucchini make great side dishes; they cook quickly and have creamy, delicately flavored flesh that pairs perfectly with most proteins. But summer squash and zucchini contain a lot of excess moisture that can inhibit browning and result in a mushy, unpleasant texture. To avoid this, many recipes call for salting and draining or shredding and wringing the squash to remove moisture, but these steps can be time-consuming for what should be a simple side dish. We found that we could avoid the extra work by starting with very thinly sliced squash. We used a peeler to make evenly thin “ribbons,” discarding the waterlogged seeds. The ultrathin ribbons browned and cooked so quickly that they didn’t have time to break down and release their liquid. The delicate cooked squash needed little embellishment; a quick, tangy vinaigrette of extra-virgin olive oil, garlic, and lemon and a sprinkle of fresh parsley rounded out the flavors. We like a mix of summer squash and zucchini, but you can use just one or the other. The thickness of the squash ribbons may vary depending on the peeler used; we developed this recipe with our winning Kuhn Rikon Original Swiss peeler, which produces ribbons that are 1/32 inch thick. Steeping the minced garlic in lemon juice mellows the garlic’s bite; do not skip this step.