Squash, Zucchini & Tomatoes

Not a huge fan of zucchini or squash but if you happen across some, this is a great recipe.

When in doubt, blast with heat!!

Ingredients

• 1 large zucchini, split in half lengthwise and cut into 1/4-inch slices
• 1 large summer squash, split in half lengthwise and cut into 1/4-inch slices
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 Serrano chili, minced
• 1 small shallot, minced
• 1 cup cherry tomatoes, split in half
• 1 tablespoon juice from 1 lemon
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons minced fresh chives

Directions

1. Toss zucchini and squash with 1 1/2 tablespoons oil in a large bowl, making sure that no pieces are stuck together. Season with salt and pepper.
2. Heat remaining oil in a large cast iron or stainless steel skillet over high heat until lightly smoking.
3. Add zucchini and squash and spread in a single layer (or as close to a single layer as possible). Cook without moving until well browned on first side, about 1 1/2 minutes. Flip pieces with a thin metal spatula and continue to cook until browned on second side, about a minute longer.
4. Add chili, shallot, and tomatoes, and toss to combine. Cook, tossing and stirring gently with a wooden spoon until aromatic, about 30 seconds.
5. Add lemon juice, parsley, and chives. Toss to combine, season to taste with salt and pepper, and serve.

From my friends at: https://www.seriouseats.com/recipes/2014/09/print/east-sauteed-squash-zucchini-tomato-chilies-herbs-recipe.html