Description
Discover a quick and easy Zucchini Scampi recipe! Learn how to transform fresh zucchini into a delicious, light dish perfect for any meal. Try it today!
Ingredients
- 2 zucchini (10 oz (283 g). each), trimmed and halved lengthwise
- 2 small summer squash ((5 oz (142 g). each), trimmed and halved lengthwise
- 1/8 teaspoon (1 ml) salt plus 1/4 teaspoon (1 ml), divided
- 2 tablespoon (30 ml) s extra-virgin olive oil, divided
- 1 lemon, halved
- 1/2 cup (120 ml) white grape juice
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon (1 ml) crushed red pepper, plus more for garnish
- 5 tablespoon (75 ml) s unsalted butter, cubed
- 1 tablespoon (15 ml) finely chopped fresh flat-leaf parsley
Instructions
- Cover a large baking sheet with paper towels. Cut the halved zucchini and summer squash into 2-inch sections and place them with the cut side facing up on the prepared tray. Dust with 1/8 teaspoon of salt and allow them to sit until moisture is drawn out, about 8 to 10 minutes. Dab away the moisture with paper towels.
- In a 12-inch skillet, warm 1 tablespoon of oil over medium-high heat. Place the lemon halves with the cut side down into the pan and cook without moving them until they are charred, approximately 3 to 4 minutes. Take them out of the skillet.
- Pour the remaining tablespoon of oil into the skillet and reduce the heat to medium. Lay the zucchini and squash pieces with the cut side down in the pan and cook without stirring until they are browned, about 3 to 4 minutes. Turn them over and continue cooking until they are tender when pierced with a fork, roughly 2 more minutes. Sprinkle with another 1/8 teaspoon of salt and move them to a platter for serving.
- Into the skillet, add the white grape juice, sliced garlic, 1/4 teaspoon of crushed red pepper, and the remaining 1/8 teaspoon of salt. Cook over medium heat, scraping up any browned bits from the skillet’s bottom, until the liquid reduces by half, around 2 minutes. Stir in the cubed butter until it fully melts and blends into the sauce, about 2 minutes. Remove from the burner.
- Drizzle the sauce over the cooked squash. Squeeze the juice from the charred lemons on top and sprinkle with finely chopped parsley. Add more crushed red pepper as a garnish if you like.
Notes
- Let zucchini and squash sit with salt to draw out moisture for better texturenChar lemon halves to add a smoky citrus essencenIncorporate skillet browned bits into the sauce for added flavor complexity