Mexican summer squash

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  3 small or 354g

• Squash

  Summer, all varieties, raw

  2 small or 236g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Chile

  Patak's

  ³⁄₁₆ tablespoon or 17g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Bacon grease

  Animal fat

  1 tbsp or 13g

• Lemons

  Raw, without peel

  ½ fruit, small or 29g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Slice zucchini and squash. Salt, pepper and spice the squash and let sit for 10-15 minutes. This draws some of the moisture out and lets them have a better texture after cooking.
2. Heat lard in a skillet on the stove top on medium heat
3. Add seasoned zucchini and squash. Stir and saute for 13-15 minutes, stirring occasionally
4. Juice 1/2 lemon over squash and sprinkle 1 1/2 tbsp cilantro over top. Stir and continue sauteeing for another 7 minutes
5. Garnish with remaining fresh cilantro
6. Serve and enjoy
7. Recipe by: Alicia Pope (source: https://eatyourwayclean.com/mexican-summer-squash/)