This vegetable side dish goes great with any main course that might be a bit rich. The zucchini and yellow summer squash is so light and summery against something rich like grilled bacon wrapped scallops.
- 2 tablespoons pine nuts
- 2 medium zucchini, cut into medium size julienne
- 1 medium yellow summer squash, cut into medium size julienne
- 1 tablespoon butter or olive oil
- garlic powder to taste (I like just a pinch)
- salt and pepper to taste
In a medium skillet over medium high heat, toast the pine nuts until golden and fragrant, about 5 minutes, stirring frequently. Remove pine nuts and set aside.
Turn the burner to high. Add butter or oil to skillet. Add zucchini and yellow squash and toss with the butter. Let sit without stirring until squash begins to brown, about 5 minutes. Toss gently and brown the other sides of the squash. Toss in the toasted pine nuts, add salt and pepper to taste and serve immediately.