The theme for Monday posts in July is Zucchini. (Sure, I do know, I used a yellow squash for this….)
Zucchini is the Italian phrase for summer time squash and, for unknown causes, within the U.S. inexperienced striped summer time squash are known as zucchini – all the remaining are summer time squashes, often famous with their colour.
Courgette is the French phrase for summer time squash and, in many of the remainder of the English-speaking world, refers to all summer time squashes.
As squash is a superbly good phrase, one can solely assume that by giving them a French or Italian title they’re meant to be extra interesting.
As they’re so prolific and ’tis the season, I’m that includes summer time squash recipes, beginning with simple and getting extra inventive as gardeners develop extra determined for concepts.
Click on right here to Pin Sautéed Lemon-Scented Zucchini
Sautéed Lemon-Scented Zucchini
I used a yellow summer time squash, fairly than the inexperienced one – use no matter you want. There’s a trace of lemon from the herbs (and lemon) and a little bit of crunch from the nuts.
- Prep Time: 10 minutes
- Cook dinner Time: quarter-hour
- Complete Time: 25 minutes
- Yield: 2 servings 1x
- Class: Greens
- Methodology: Skillet
- 1 yellow summer time squash, 8 inches (20cm) lengthy, sliced it into 1/2 inch (1 cm) rounds
- 1oz (30gr) walnut halves
- 1 – 2 tbs lemon thyme leaves, or common thyme
- 1 – 2 tbs lemon basil or common basil, chopped
- 2 tsp butter, divided
- 2 tsp olive oil
- 1 tbs lemon juice
- Warmth 1 tsp butter, oil, and lemon juice in a nonstick skillet over medium warmth.
- Add squash slices and fry 8 – 12 minutes.
- Verify after 8 by lifting and searching on the backside; it needs to be getting brown spots on it.
- If not, fry some extra; if sure flip and fry the opposite aspect. The opposite aspect received’t take fairly as lengthy.
- Whereas the squash is frying, warmth the remaining tsp of butter in a small skillet over medium warmth.
- Add walnut halves and sauté 10 minutes, turning and stirring often.
- When achieved, switch to a reducing board and roughly chop.
- When squash is completed, take away to a platter, arranging properly.
- Sprinkle with herbs, chopped nuts, salt and pepper if desired, and serve.
Notes
The skillet must be massive sufficient to carry the entire slices flat. When the squash slices are achieved, they may have good, browned patches on each side and be tender.
If you’re utilizing common thyme and basil, sprinkle with a bit extra lemon juice to complete.
Reserve just a few sprigs / leaves of the herbs for garnish.
Vitamin
- Serving Dimension: 1/2 recipe
- Energy: 187
- Sugar: 3 g
- Sodium: 8.9 mg
- Fats: 18.1 g
- Saturated Fats: 4 g
- Trans Fats: 0 g
- Carbohydrates: 5.8 g
- Fiber: 2.1 g
- Protein: 3.5 g
- Ldl cholesterol: 10.2 mg
Key phrases: yellow squash, zucchini
If you happen to simply need Fried Zucchini…
That’s it!
