| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 to 6 |
Ingredients
- 5 to 6 assorted small squashes (such as zucchini, yellow summer squashes, or patty pans)
- 1/2 cup olive oil
- 1 to 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 yellow onion, diced
- 2 cloves garlic, peeled and crushed
- 2 teaspoons ground cumin
- 2 cups cooked rice, (aromatic is best)
- 2 tablespoons white or cider vinegar
- 1 bunch parsley, leaves only, washed, dried and coarsely chopped
- Lettuce leaves, for serving (optional)
Instructions
- Trim the squashes and cut them into 1/4 inch dice. In a heavy skillet, heat 2 tablespoons of the olive oil and add 1/3 of the diced squashes and some salt and pepper. Saute briefly over high heat, stirring often until lightly browned and slightly softened. Transfer to a bowl to cool and cook the remaining 2 batches in the same way, seasoning each batch. Cook the diced onion in the remaining olive oil in the same skillet over medium heat for 3 to 5 minutes. Stir in garlic and cook for 20 seconds more. Add the cumin, reduce heat to low, and cook, stirring, for about 2 minutes. Add to the squashes in the bowl. Add cooked rice, vinegar and chopped parsley, and adjust the seasonings. Serve immediately on lettuce lined plates, if desired, or refrigerate for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 364 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 599 mg |
| Serving Size | 1 of 6 servings |
| Calories | 364 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 599 mg |
Reviews
I had an over abundance of squash this year from my garden and this recipe was one of my favorites. It’s very easy to make and addicting! The vinegar gives it a nice tang and I like how the squash still had a bite to it and was not mush. I did add a little paprika and chili powder because I like a little spice and it was delicious!
This is a delicious salad. It’s perfect for summer when chilled. It is refreshing and light. I made it for a potluck and it went over very well.
Very delicious and easy to make. Be careful to not over oil the pan when you fry the squash b/c it makes mash out of it instead browning it nicely. I’ll make again for sure!
This dish is one of my all-time favorites from the Two Hot Tamales. I have been making this for years and EVERY time I make it for company I get asked for the recipe. I usually use yellow squash and zucchini for the squashes. I’ve never served it with lettuce but it is great alongside fajitas or anything grilled. Fresh cilantro as garnish is also delicious. Make sure you carmelize onions nicely and cook the squashes on high heat very briefly.