Pan-Seared Summer Squash w/ Garlic & Mint

2 pounds summer squash, sliced lengthwise, 1/2 inch thick
2 TBSP lemon juice
2 TBSP fresh mint leaves, torn into pieces
2 garlic cloves, finely chopped
1 tsp pure salt
1/2 tsp crushed red pepper flakes
3 TBSP extra virgin olive oil
freshly ground black pepper

• Warm a large (dry) skillet or griddle over medium heat.
• Arrange the squash in a single layer & sear until speckled w/ brown & beginning to blacken, about 5 mins.
• Flip the squash & cook for 4 – 5 mins more.
• Repeat w/ remaining squash.
• In a serving bowl, combine the lemon juice, mint, garlic, salt & red pepper & let marinate for 5 mins.
• Whisk in the oil.
• Transfer seared squash to the bowl, toss to coat w/ the dressing, and let sit for about 5 mins. Add black pepper & serve.

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SIDE NOTES:

~ From “Fresh Food Fast”

~ When the zucchini comes in, there’s usually quite a bit of it, so it’s nice to find many different ways to use it! =)

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