Sauteed Summer Squash with Thyme and Almonds Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Hannah Klinger
Cutting the squash into rather thick slices helps it retain a bit of fresh snap after it's sautéed.
Ingredients
1 tablespoon extra-virgin olive oil, divided
1 large zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 large yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
1/4 cup sliced almonds, toasted
1 teaspoon chopped fresh thyme
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add zucchini; sauté 4 minutes or until crisp-tender. Place zucchini in a bowl. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add yellow squash; sauté 4 minutes or until crisp-tender. Add yellow squash and remaining ingredients to zucchini, and toss to combine.
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