Serves 1
Directions
- 1Chop the zucchini and squash.
- 2Salt it to release some liquid and then dry the pieces with paper towels.
- 3Char the lemon in a hot pan.
- 4Char the squash and zucchini in olive oil.
- 5Add white wine, garlic, and crushed red pepper to the same pan.
- 6Bring the whole sauce together with some melted butter.
- 7Plate it all up and squeeze the charred lemon over top.
- 8Garnish with parsley and more crushed red pepper.
Ingredients
- 2 zucchini
- 2 small summer squash
- 0.125 teaspoon salt
- 0.25 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 lemon
- 0.5 cup dry white wine
- 3 cloves garlic
- 0.25 teaspoon crushed red pepper
- 5 tablespoons unsalted butter
- 1 tablespoon fresh flat-leaf parsley
Equipment
pan
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