Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, smashed
- 1 pound small zucchini, cut into 3 by 1/2-inch strips
- 1 pound small yellow summer squash, cut into 3 by 1/2-inch strips
- Kosher salt and freshly ground pepper
- 1 cup quartered vine-ripened grape or cherry tomatoes
- 8 mint leaves, cut into thin strips
Directions
Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.
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By cr1956
Ferndale, MI
on March 04, 2013
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I was surprised at how well the tomatoes enhanced the summer squash. I didn't have any mint, so I added about 1/3c of finely chopped onions. I will be making this again.
By Firehouse Chef35
Montara, CA
on September 04, 2011
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this was a simple and delicious recipe - loved it!
By I Say Y'all
near Pittsburgh, PA
on June 19, 2011
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I followed the recipe as is--and love it! Easy, quick, and best of all, absolutely delicious. The mint does more for the dish than I could have imagined, and the tomatoes are perfect in it. I can't think of a better summer side dish.
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