Mexican summer squash is a light, savory and slightly spiced side dish inspired by the street food of Mexico and designed for spring nights and summer barbeques. Quick, easy, ready in minutes, and bound to step-up your steak game.
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Mexican summer squash

Mexican summer squash is a light, savory and slightly spiced side dish inspired by the street food of Mexico and designed for spring nights and summer barbeques. Quick, easy, ready in minutes, and bound to step-up your steak game. 
Course Side Dish
Cuisine aip, American, BBQ, dairy free, gluten free, grain free, healthy, keto, low carb, Mediterranean, Mexican, paleo, refined sugar free, soy free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Alicia Pope

Ingredients

  • 3 small organic zucchini
  • 2 small organic yellow summer squash
  • 1/4 tsp  salt
  • 1/4 tsp  pepper
  • 1/4 tsp  cumin
  • 1/2 tsp chile powder can sub harissa
  • 1 tsp  Italian seasonings can sub equal parts parsley and oregano
  • 1 tbsp lard aka bacon grease
  • 1/2 lemon
  • 2 tbsp fresh cilantro chopped

Instructions

  • Slice zucchini and squash. Salt, pepper and spice the squash and let sit for 10-15 minutes. This draws some of the moisture out and lets them have a better texture after cooking.
  • Heat lard in a skillet on the stove top on medium heat
  • Add seasoned zucchini and squash. Stir and saute for 13-15 minutes, stirring occasionally
  • Juice 1/2 lemon over squash and sprinkle 1 1/2 tbsp cilantro over top. Stir and continue sauteeing for another 7 minutes
  • Garnish with remaining fresh cilantro
  • Serve and enjoy