Yellow summer squash and green zucchini squash in harvest boxes, photographed by Alison Shaw

Photo by Alison Shaw

Martha’s Vineyard cookbook author and West Tisbury farmer Susie Middleton contributed this recipe, which makes four servings as a side dish.

1 lb. young zucchini or yellow squash, ends trimmed, washed and dried.
1 1/2 Tbsp. unsalted butter
1 large garlic clove, smashed
1/2 tsp. kosher salt, or to taste
2 tsp. fresh lime juice
2 Tbsp. chopped fresh cilantro, mint or a combination of the two

Working over a large mixing bowl, peel the squash lengthwise with a julienne peeler into thin strips. Work all the way around the squash until the thick seed core. Discard the core. Break the strips up with your hands, as they tend to clump together.

In a large nonstick skillet, heat the butter over medium-high heat.
When the butter has melted, add the smashed garlic clove and cook, occasionally flattening the clove with a spatula, just until the butter and garlic start to turn a light brown.
Remove the garlic.
Add the squash strips and the salt.
Cook, tossing with tongs, until the squash becomes pliable, about 1 minute.

Remove the pan from the heat and add the lime juice and most of the chopped nuts and herbs.
Toss well. Taste and season with more salt if desired.
Serve garnished with the remaining nuts and herbs.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.