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.
Servings 4 servings
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
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