With all the requisite ingredients in your boxes today, here’s a recipe for the classic summer vegetable saute in which the zucchini is always — IMHO — overcooked. Here, you use Zoodle Zen master techniques to keep the squash both succulent and “al dente”.
Trim 1 lb. of summer squash and cut in half lengthwise. Very thinly slice all of it into half-rounds. Place in a colander over a plate and salt very generously. Toss to combine and let sit for at least 10 minutes. Squeeze or press the squash to remove as much water as possible.
Shuck 2 ears of corn, then cut the kernels off.
Trim green beans to make 2 C. and cut into 1-inch pieces.
Dice Tomatoes to make 2 C..
Meanwhile, slice 1 onion into half rounds. Saute in 2 T. olive oil until they begin to brown. Add the garlic and the tomatoes, and cook on medium heat until the tomatoes just begin to release their juices. Add the green beans and zucchini stir in.
When the green beans are cooked through but still crunchy, add the corn. Saute another 3-5 minutes, until the corn is cooked. Season with salt, pepper and fresh herbs.