Recipe for Gingered Zucchini or Summer Squash
In summer, when zucchini is plentiful, who doesn’t look for a new way to cook it? This spectacular recipe takes the commonplace squash to new heights.
Yield: 4 to 6 servings
Preparation time: 10 to 15 minutes
Cooking time: 10 to 15 minutes
Spice meter: Mildly to moderately spiced
1 tablespoon butter
2 tablespoons vegetable oil or olive oil
3 scallions, white part only, thinly sliced
1/2 inch piece fresh ginger, finely minced or grated
1 plump clove garlic, minced
1/2 teaspoon homemade or good-quality curry powder (optional)
2 pounds zucchini, coarsely grated or sliced into very thin rounds or half-moons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh mint or flat-leaf parsley (optional)
In a large skillet over medium heat, melt the butter with the vegetable oil and heat. Add the scallions, ginger, garlic, and curry powder and cook, stirring almost constantly, for 1 to 2 minutes.
Add the zucchini and cook, stirring often, until the squash is tender and just begins to turn golden, about 7 to 10 minutes. Add the salt and pepper and stir. Stir in the mint and serve.
To cut down on preparation time, grate the zucchini using a shredding disk in a food processor.
Per serving: Calories 82 (From Fat 60); Fat 7g (Saturated 2g); Cholesterol 5mg; Sodium 200mg; Carbohydrate 5g (Dietary Fiber 2g); Protein 2g.