Salting vegetables before cooking is a great trick to remove extra moisture! It’s not just for cucumbers and eggplant!
3 medium squash/zucchini, cut in half lengthwise
11⁄2 tsp. kosher salt, plus more to taste
2 Tbsp. extra-virgin olive oil
1 small bunch mint, divided
1 small garlic clove, finely grated
2 Tbsp. white wine vinegar
1⁄2 tsp. crushed red pepper flakes (or a sliced fresh hot pepper of your choice)
Freshly ground black pepper
Toss the squash with salt and set in a colander to drain for 10-15 minutes. Combine the rest of the ingredients in a medium bowl.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if youdon’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly. Cut into 2” pieces, and toss with dressing. Let sit in dressing for 15-20 minutes to marinate, serve at room temperature.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.