Zucchini Scampi
Active Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Egg-Free Sesame-Free Vegetarian Nut-Free Gluten-Free
Ingredients
2 zucchini (10 oz. each), trimmed and halved lengthwise
2 small summer squash (5 oz. each), trimmed and halved lengthwise
1/8 teaspoon salt, plus ¼ teaspoon, divided
2 tablespoons extra-virgin olive oil, divided
1 lemon, halved
½ cup dry white wine
3 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper, plus more for garnish
5 tablespoons unsalted butter, cubed
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Line a large rimmed baking sheet with paper towels. Cut 2 halved zucchini and 2 halved small summer squash into 2-inch pieces; place flesh-side up on the prepared baking sheet. Sprinkle with ⅛ teaspoon salt; let stand until water leaches out, 8 to 10 minutes. 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. Remove from the pan.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the zucchini and squash, flesh-side down; cook, undisturbed, until browned, 3 to 4 minutes. Flip and cook until fork-tender, about 2 more minutes. Sprinkle with ⅛ teaspoon salt; transfer to a serving platter.
Add ½ cup wine, 3 sliced garlic cloves, ¼ teaspoon crushed red pepper and the remaining ⅛ teaspoon salt to the skillet; cook over medium heat, scraping up any browned bits on the bottom of the pan, until reduced by half, about 2 minutes. Add 5 tablespoons cubed butter; cook, stirring constantly, until well incorporated, about 2 minutes. Remove from heat.
Spoon the sauce over the squash. Squeeze the charred lemons over the top; sprinkle with 1 tablespoon parsley. Garnish with crushed red pepper, if desired.
