Zucchini Scampi

Serves 1
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Directions

  1. 1Chop the zucchini and squash.
  2. 2Chop the zucchini and squash.
  3. 3Chop the zucchini and squash.
  4. 4Salt it to release some liquid and then dry the pieces with paper towels.
  5. 5Salt it to release some liquid and then dry the pieces with paper towels.
  6. 6Salt it to release some liquid and then dry the pieces with paper towels.
  7. 7Char the lemon in a hot pan.
  8. 8Char the lemon in a hot pan.
  9. 9Char the lemon in a hot pan.
  10. 10Char the squash and zucchini in olive oil.
  11. 11Char the squash and zucchini in olive oil.
  12. 12Char the squash and zucchini in olive oil.
  13. 13Add white wine, garlic, and crushed red pepper to the same pan.
  14. 14Add white wine, garlic, and crushed red pepper to the same pan.
  15. 15Add white wine, garlic, and crushed red pepper to the same pan.
  16. 16Bring the whole sauce together with some melted butter.
  17. 17Bring the whole sauce together with some melted butter.
  18. 18Bring the whole sauce together with some melted butter.
  19. 19Plate it all up and squeeze the charred lemon over top.
  20. 20Plate it all up and squeeze the charred lemon over top.
  21. 21Plate it all up and squeeze the charred lemon over top.
  22. 22Garnish with parsley and more crushed red pepper.
  23. 23Garnish with parsley and more crushed red pepper.
  24. 24Garnish with parsley and more crushed red pepper.

Ingredients

  • 2 zucchini
  • 2 zucchini
  • 2 zucchini
  • 2 small summer squash
  • 2 small summer squash
  • 2 small summer squash
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 0.25 teaspoon crushed red pepper
  • 0.25 teaspoon crushed red pepper
  • 0.25 teaspoon crushed red pepper
  • 5 tablespoons unsalted butter
  • 5 tablespoons unsalted butter
  • 5 tablespoons unsalted butter
  • 1 tablespoon fresh flat-leaf parsley
  • 1 tablespoon fresh flat-leaf parsley
  • 1 tablespoon fresh flat-leaf parsley

Equipment

pan
Zucchini Scampi | Clip Recipe