Summer Squash “Pasta”
Later in the summer I’m always looking for something new to do with the zucchini I have all over the kitchen counter. The whole house complains (“Zucchini again?!”), but they don’t mean it. This dish is all about the flavors from the family garden. A Zyliss julienne peeler is my tool of choice for making easy strips of squash.
3 large zucchini, unpeeled
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 cup corn kernels (preferably fresh but can be frozen)
3⁄4 teaspoon kosher salt
1 teaspoon chopped fresh oregano
Using a vegetable peeler, strip zucchini into thin ribbons. Heat oil in a large skillet over medium heat. Add zucchini, tomatoes, and corn; season with salt and oregano and cook until vegetables are slightly wilted and warm, about 5 minutes.
YIELD: about 5 cups
Nutrition Information per 1⁄2 Cup
Calories: 44, Total Fat: 2 grams, Saturated Fat: 0 grams, Carbohydrate: 6 grams, Sugars: 4 grams, Protein: 2 grams, Sodium: 75 milligrams, Cholesterol: 0 milligrams, Fiber: 1 gram, Vitamin D: 0 IU, Calcium: 19 milligrams, Iron: 0.5 milligrams