1 glug olive oil
shallot (to taste)
fresh mint (generally 1-2 stems of mint per serving)
The measurements in this recipe are vague. Don’t let it throw you. When shopping, look for the squash with the smallest diameter. They should be cylindrical in shape more than bulging or the seeds will overwhelm the results.
Using careful knife skill, a mandoline or other gadget, cut
- very small summer squash (1 per serving)
into very thin slices. Heat a large skillet on a high flame. Add
- a glug of olive oil
and add the sliced squash althoughcook in batches if you are making a sizable quantity (relative to the surface area of the pan being used). Stir to coat with oil and then let the squash brown a bit before stirring. When it’s cooked enough, set aside in a bowl. Cook additional batches of squash.
Lower temperature on heat and add
- thinly sliced shallot, to taste
and cook without browning. Add to cooked squash in bowl.
Pluck mint leaves from
- stems of fresh mint (1-2 per serving)
Combine the mint and salt to taste with the squash and cooked shallots. Serve at room temperature.