Zucchini Scampi
Updated Aug. 10, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds zucchini, or other summer squash, sliced into ½-inch-thick rounds
- Kosher salt (such as Diamond Crystal)
- Neutral oil, such as grapeseed or canola
- 1garlic clove, finely chopped
- ¼teaspoon red-pepper flakes
- ½cup white wine
- 3tablespoons unsalted butter, cubed and cold
- 1tablespoon lemon juice (from half a lemon)
- 1tablespoon chopped parsley, mint or basil leaves (or ½ tablespoon chopped tarragon leaves)
Nutritional analysis per serving (4 servings)
156 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 508 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Better to put the garlic into a tablespoon of oil and the microwave for 30 seconds at half power. The infused oil can be used for the cooking and the garlic will loose that raw bite.
I toasted some bread crumbs in olive oil before I started cooking the zucchini and sprinkled it over the top at the end. Added a nice texture. Also I threw the garlic into the pan with the wine to take a little of the rawness away.
Is there a reason not to add the squash back to the pan at the end? I would think a minute in the pan would take the edge off the raw garlic and also reheat the squash.
Doubled the sauce, cooked the garlic and red pepper flakes in it for a few minutes, then served over pasta. Fantastic.
Raw garlic?? Why not add it to the cooking process at some point? Or did I miss something?
I tried the recipe yesterday and imagined the sauce to be like a beurre blanc. Unfortunately, that was not the case. For me, the taste was too bland. In the end, I made a quick tomato sauce to accompany the zucchini. Served them seperately, as advised in the recipe. And the zucchini were really good, cooked like this! Sitting at my desk right now, eating the rest of them cold. Garlicky, but very nice!
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