LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS
This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
- Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
- Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
ZUCCHINI AND YELLOW SQUASH RIBBONS W/FRESH HERBS
Another wonderful side dish that is kind to your waist line.
Provided by Carol White
Categories Vegetables
Time 20m
Number Of Ingredients 10
Steps:
- 1. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave the zucchini lengthwise into long wide strips about 1/16 inch thick. When you get to the center of zucchini, where the seeds are, turn it over and slice from the other side. Repeat same process for yellow squash. Add strips to a bowl and set aside.
- 2. In a medium size skillet over medium heat, add olive oil, chopped onions, minced garlic and sauté until translucent. Then add zucchini and squash ribbons to skillet. Then add veggie broth, season with salt and pepper to taste. Toss ribbons for about 3 minutes or until tender. Then add lemon juice, oregano, basil, and lemon zest. Then turn heat off and cover for a few minutes.
- 3. Serve in a beautiful side dish and garnish with chopped chives.
HERB FRITTATA WITH ZUCCHINI AND YELLOW SQUASH
Yield serves 6
Number Of Ingredients 12
Steps:
- Heat the butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.
- Preheat the broiler, with the rack about 7 inches from the heat source. Meanwhile, whisk together the eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.
- Add the egg mixture to the skillet; cook until the bottom is set and golden, about 4 minutes. Continue to cook, gently shaking the pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press the zucchini and squash on top, overlapping slightly in concentric circles.
- Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with the remaining tablespoon oil. Garnish with whole chives.
ROASTED ZUCCHINI AND YELLOW SQUASH
Make and share this Roasted Zucchini and Yellow Squash recipe from Food.com.
Provided by ChefChrissy
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut zucchini and squash into small chunks and put in a ziploc bag.
- Add olive oil salt and pepper to bag and shake until coated.
- Dump onto baking dish and spread out into a single layer.
- Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.
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