This veggie-packed twist on scampi makes zucchini and summer squash the star of the plate instead of shrimp.
Charring the lemon is a simple step, but adds complex tart and smoky flavors to this easy side.
Sprinkle with 18 teaspoon salt; let stand until water leaches out, 8 to 10 minutes.
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
Pat dry with paper towels.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.
Add 2 lemon halves, flesh-side down; cook, undisturbed, until charred, 3 to 4 minutes.
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
Remove from the pan.
Heat the remaining 1 tablespoon oil in the skillet over medium heat.
Flip and cook until fork-tender, about 2 more minutes.
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
Sprinkle with 18 teaspoon salt; transfer to a serving platter.
Add 5 tablespoons cubed butter; cook, stirring constantly, until well incorporated, about 2 minutes.
Spoon the sauce over the squash.
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
Squeeze the charred lemons over the top; sprinkle with 1 tablespoon parsley.
Garnish with crushed red pepper, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
(-) Information is not currently available for this nutrient.
