Sautéed Summer Squash

Using a mandolin or a vegetable peeler, cut the squash into 1/8-inch-thick ribbons until you reach the core and can see the seeds. Reserve the cores for corn stock.

Working in batches, heat a large heavy-bottomed skillet over high heat. Add the oil and sliced garlic and sauté it for just a few seconds, until the garlic is toasted. Add the squash and salt. Use a spatula to stir the squash ribbons to prevent browning. After a minute, test the squash for doneness (slightly al dente). Turn off the heat and toss in the lemon juice and cilantro. Serve immediately, or transfer to a bowl, set aside, and serve at room temperature.