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ATK SautéEd Summer Squash with Mint and Pistachios
Ingredients
  • 1 small garlic clove, minced
  • 1 ½ teaspoons apple cider vinegar
  • 4 yellow squashes and/or zucchini (8 ounces each), trimmed
  • 7 teaspoons extra-virgin olive oil
  • Salt and pepper
  • ⅓ cup chopped fresh mint
  • 2 tablespoons pistachios, toasted and chopped
Steps
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