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Summer Squash Scampi

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Summer Squash Scampi

Lively flavors in a summer dish
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Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Servings 4

Equipment

  • large skillet
  • platter

Ingredients
  

  • 1½ lb zucchini or other summer squash, sliced into ½-inch thick rounds
  • kosher salt to taste
  • neutral oil
  • 1 clove garlic
  • ¼ tsp red-pepper flakes
  • 3 tbsp unsalted butter
  • 1 tbsp lemon juice from half a lemon
  • 1 tbsp chopped parsley mint or basil leaves (or ½ tablespoon chopped tarragon leaves)
  • ½ cup white wine

Instructions
 

  • Arrange the squash in a single layer and sprinkle with ¾ teaspoon salt. Let sit for 10 minutes (and no more than 30). Pat dry with a kitchen towel or paper towel.
  • In a large (12-inch) skillet over medium-high, heat a thin layer of oil (about 1 tablespoon). Add a single layer of squash, salted sides down. Cook, without flipping, until browned underneath, 2 to 3 minutes. Transfer to a platter or large plate, and repeat with the remaining squash, adding more oil as necessary. Sprinkle with garlic and red-pepper flakes.
  • With the empty skillet over medium-high heat, add the white wine (stand back as it may flame). Simmer until reduced by half, 2 to 3 minutes. Add the butter and shake the skillet until the butter melts and combines with the wine into a smooth sauce. Remove skillet from the heat, add the lemon juice and shake to combine. Season to taste with salt, then pour over the squash. Top with the parsley and serve warm

Notes

Best White Wine Substitutes
  1. Apple Cider Vinegar.
  2. Chicken or Vegetable Broth.
  3. Apple Juice.
  4. White Grape Juice.
  5. White Wine Vinegar.
  6. Ginger Ale.
Keyword butternut squash, scampi, summer
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