We had a glut of yellow summer squash the other day, but zucchini will work just as well and came up with this side dish. We were so surprised just how much we loved it and hope you do too.

Topping:

4 Tablespoons almond meal

1 teaspoon sea salt

1teaspoon red chili flakes

For the squash:

1 Tablespoon olive oil

2 large yellow summer squash, shredded

1 lemon, juiced and zested

Sea salt & pepper to taste

1 teaspoon dried oregano

Method:

1. Prepare the topping first in a dry frying pan. Toast the almond meal and spices until slightly browned in color. Set aside.

2. Heat a non-stick or cast iron frying pan over medium-high heat with the olive oil.

3. Pan fry the squash through dried oregano until it appears softened and slightly browned.

4. Serve the shredded squash in a serving bowl or plate and top with the toasted almond meal.