This recipe is so easy it almost isn’t a recipe. I love preserved lemons and make a quart jar every winter, but sometimes it is hard to find ways to use them. Chicken Tagine with green olives is a favorite as is rice pilaf, but they are also great with a simple baked chicken with fresh herbs. Preserved lemons add a nice depth to sauteed squash to help mix things up in the summer when summer squash is available in abundance.
•1 Tablespoon olive oil
•3 cloves garlic, minced
•2 large summer squash- crooked neck, yellow, or zucchini, sliced
•1/4 of a preserved lemon, rinsed and finely chopped
•1 teaspoon dried thyme
•a sprinkling of kosher salt, to taste (optional, preserved lemons are a bit salty)
Heat the oil in a skillet over medium high heat. When the oil is hot add garlic and sauté until lightly browned. Add the sliced squash and cook, stirring occasionally, until the squash is tender and nicely browned in spots. Stir in the preserved lemon, thyme, and salt, if using. Serve immediately.