Yellow Squash or Zucchini Matchsticks Sauted - 4 Ways

I like the squash cut in matchsticks as it brings out more flavor and is quick to sauté. This is an easy and tasty recipe. I found this in Bon Appetit magazine.

• Ready In: 17 mins
• Serves: 8

Ingredients

• 2  lbs  summer squash, cut into matchsticks (or julienned. yellow squash, zucchini or other summer squash)
• 2  tablespoons olive oil
• 2  teaspoons garlic, minced (more or less to your taste)
•  kosher salt
•  black pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup parmesan cheese, grated

• Way 1

• 1⁄4 cup  almonds, sliced (or slivered)
• 1⁄4 cup parmesan cheese, grated

• Way 2

• 1  jalapeno, chopped
• 1⁄4 cup lime juice (lemon ok)
• 1⁄4 cup  pepitas (if you have them)

• Way 3

• 1  large carrot, shredded
• 1  tbp white miso
• 1  tablespoon rice vinegar

• Way 4

• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
•  dollop  Greek yogurt

Directions

1. Place your matchstick squashi in a colander and set it in the sink or over a larger bowl. Toss with 1 tsp salt. Let it stand 10 minutes. Squeeze well to remove as much excess moisture as possible. Do not rince.
2. Way 1 - toast the almonds in a dry skillet over medium heat, tossing until brown -- about 3 minutes. Remove from skillet.
3. All Ways - Heat oil in the same skillet over medium heat. Add garlic and spices until fragrant, just a minute or two.
4. Add squash (and carrots for Way 3) and cook, tossing occasionally, until crisp tender, about 2-5 minutes. Don't let it go limp.
5. Move to a serving bowl.
6. Finish Way 1 - fold in parmesan and almonds.
7. Finish Way 2 - cover with lime juice and pepitas.
8. Finish Way 3 - Whisk together miso and vinegar. Sprinkle over squash.
9. Finish Way 4 - Serve with a dollop of Greek yogurt on top.
10. Salt and pepper to taste.