Zucchini And Summer Squash With Chili, Mint And Toasted Almonds

1. 1

   Toast the almonds in a pan over medium heat until golden, watching carefully, about 5 minutes. Set aside to cool.

2. 2

   Trim the zucchini and yellow squash and cut each one in half lengthwise, and then in half again, so you have four long quarters. Slice each quarter into 1-inch chunks. Put about 2 tablespoons of olive oil into a wide saute pan with high sides and set over medium-high heat. When the pan starts to smoke, add the zucchini and squash and a large pinch of salt, and turn the heat up to high. Saute the squash, tossing frequently, until it's well-caramelized but still has a bite, about 3 minutes.

3. 3

   Lower the heat to medium and add the chili to the pan. Cook for another minute, tossing occasionally. Sprinkle the sugar and vinegar over the squash and toss to combine. Cook for another minute or so. Turn off the heat and stir in the mint. Taste for seasoning, adding more salt if necessary, and then fold in the almonds. Serve immediately.

4. 4

   A variation: cool the cooked squash and serve at room temperature, shaving some ricotta salata or parmesan over the top.

* Per serving · 4 servings · Values may vary.