Coconut oil is the secret weapon in this dish, although the delicious Kreta Reserve Olive Oil is a more-than-suitable substitute. Sometimes something as ordinary and repetitive as summer squash can benefit from a little excitement, and the tropical influence of coconut oil may transport you to somewhere fun and exotic, rather than just hot and humid.
1 large or 2 smaller zucchini
2 or 3 smaller yellow squash, or 1 or 2 zephyr squash
3 or 4 stalks of green garlic/green onion and green garlic, or garlic scapes or cloves
grated Marcoot Tomme, or other hard cheese
2T. coconut oil
salt and pepper to taste
red pepper flakes
Use a vegetable peeler to peel the entirety of the squash and zucchini into ribbons. Heat the coconut oil in a large cast iron skillet over medium-high heat. While heating, chop the garlic into largish chunks or slices. Add garlic to hot oil and saute until soft. Add zucchini and squash and let cook undisturbed until it begins to brown and caramelize. Turn and allow to begin to brown once more. Add salt and pepper and a sprinkle of red pepper flakes and toss once more. Grate cheese over top and allow to melt down through. Serve immediately.