Summer Squash With Scallions Chile and Parsley
Ingredients
- 2 pounds mixed zucchini and summer squash, unpeeled and very thinly sliced into rounds (about 6 cups packed)
- 1 cup loosely packed fresh flat-leaf parsley leaves and tender stems
- 4 scallions, sliced (½ cup)
- 3 tablespoons red wine vinegar
- 1 serrano chile, seeded and thinly sliced
- 2 teaspoons kosher salt, divided
- ½ cup roasted salted almonds, roughly chopped
- ¼ cup olive oil
- ½ teaspoon freshly ground black pepper
Instructions
Summer Squash With Scallions, Chile, and Parsley serves 6 original recipe by Real Simple.
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