Blistered Baby Zucchini Baby Pattypan Squash And Grilled Tomatoes Recipes

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BLISTERED BABY ZUCCHINI, BABY PATTYPAN SQUASH, AND GRILLED TOMATOES

Provided by Judith Fertig

Categories     Tomato     Side     Fourth of July     Low Fat     Vegetarian     Low Cal     High Fiber     Backyard BBQ     Squash     Zucchini     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4



Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes image

Steps:

  • Prepare barbecue (high heat). Brush grill rack with oil. Brush pattypan squash, zucchini, and tomatoes with olive oil; sprinkle generously with salt and pepper. Grill until vegetables are blistered and slightly charred, about 8 minutes for squash and zucchini, turning occasionally, and about 6 minutes for tomatoes, shifting occasionally. Transfer to platter.

Olive oil (for brushing)
2 cups yellow and green baby pattypan squash (9 to 10 ounces)
6 baby zucchini
6 medium tomatoes, halved through cores

BABY ZUCCHINI AND PATTY PAN SQUASH SAUTEED IN HERB BUTTER

Provided by Michael Kornick

Categories     Herb     Vegetable     Side     Sauté     Vegetarian     Spring     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7



Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter image

Steps:

  • In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Serve with Chef Kornick's Grilled Salmon Steaks with Littleneck Clams and Saffron-Mint Broth .

3 tablespoons unsalted butter
2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise
2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
1/2 cup (about 32 leaves) fresh mint, loosely packed

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