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Summer Squash Sauté

From: bonappetit.com
SERVES 4

2 pounds summer squash and/or zucchini, cut into matchsticks
1 teaspoon kosher salt plus more
1/4 cup sliced almonds
2 tablespoonsolive oil
2 garlic cloves, sliced
1/4 teaspooncrushed red pepper flakes
1/4 cupfinely grated Parmesan
Freshly ground black pepper

Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).

Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.

Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. Alternatively, Cut 1 medium zucchini into matchstick-size pieces. Heat 2 tablespoons toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add zucchini; cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder). (From bon appetit )