Warm Squash Salad with Mint

Warm Squash Salad With Mint

Julie O’Hara of National Public Radio

For this easy side dish, I used zucchini and yellow crooknecks, the two types of summer squash most readily available to me. Add patty pan or any variety to the mix. Quantities are not terribly important here; aim for 1 1/2 to 2 1/2 pounds of squash. The squash-mint-goat cheese combination is also one of my favorite omelet fillings and would make a fine frittata, as well.

Makes 4 servings

Ingredients:

1 tablespoon olive oil

3 medium zucchini (about 1 pound), trimmed and chopped into half-inch pieces

3 small yellow crookneck squash (about 3/4 pound), trimmed and chopped into half-inch pieces

Coarse salt and freshly ground black pepper to taste

1 (15.5-ounce) can cannellini beans, rinsed, drained and dried

1/4 cup loosely packed chopped fresh mint

4 ounces goat cheese

Preparation:

Add the olive oil to a large nonstick skillet and heat to medium high. Add all the squash, season with salt and pepper, and cook, stirring frequently, for 10 minutes or until squash is lightly browned and tender (adjust the heat if squash browns too quickly). Transfer to a large serving bowl.

Add the beans and most of the mint to the bowl. Toss gently. Just before serving, crumble the goat cheese over the salad and finish with the rest of the mint.