Summer Squash with Southwestern Flavors
The squashes that grow in the summer garden are thin skinned and tender, cook quickly and are endlessly versatile. Try them sautéed, stir-fried, boiled, steamed or broiled. 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
- 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.