Recipe Corner: Skillet Summer Squash and Carrot Saute

Here is a simple, yet delicious, side dish that uses seasonal zucchini and garden fresh herbs!!  Your cast iron skillet works great, but a regular skillet will work, too.  Just avoid non-stick.  It will cause the dish to be soggy and not charred and flavorful!

Yield: approximately 4-6 servings

2 Small yellow squash
2 Small zucchinis
2 Medium carrots, peeled
Grapeseed oil
Salt and freshly ground pepper
1 Teaspoon minced garlic
¼ Cup chopped toasted pecans, optional
1 Teaspoon lemon zest
¼ Cup chopped fresh herbs (chives, parsley, basil, mint, cilantro, etc.)

Cut yellow squash, zucchini and carrot into ½ x 3-inch pieces.

Heat 12-inch cast iron skillet over medium-high heat; add about 2 tablespoons oil (to generously coat bottom). Reduce heat to medium and add yellow squash, zucchini and carrot. Sprinkle with salt and freshly ground pepper. Cook, stirring frequently until crisp-tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat.

Add pecans, lemon zest and herbs and gently stir to combine.  Add additional salt and/or pepper as desired and serve.