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Recipe

Sautéed Summer Squash with Lemon-Herb Butter

Servings:4

Complemented by the brightness of lemon and a salty hit of ricotta salata, thin strips of squash quickly soak up the flavors of rosemary, sage, and thyme. Once you’ve prepped the ingredients, this recipe comes together very quickly.

Ingredients

  • 2 small yellow summer squash (about 1 lb.)
  • 2 small zucchini (about 1 lb.)
  • 1 oz. (2 Tbs.) unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. minced fresh garlic
  • 1 Tbs. finely chopped fresh rosemary
  • 1 Tbs. finely chopped fresh sage
  • 1 Tbs. finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1/4 cup coarsely grated ricotta salata
  • 1 tsp. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • Lemon wedges, for serving (optional)

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 20
  • Sodium (mg): 160
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Sugar (g): 5
  • Protein (g): 4

Preparation

Using a spiralizer tool, mandoline, julienne peeler, or knife, cut the summer squash and zucchini into “noodles” or long matchsticks.

Heat the butter and oil in a large skillet over medium-high heat. When the butter is melted, add the garlic, rosemary, sage, and thyme, and cook, stirring constantly, until the garlic is just starting to brown, about 1 minute.

Add the summer squash, zucchini, and 1/4 tsp. each salt and pepper. Cook, stirring, until crisp-tender, 2 to 3 minutes. Stir in the cheese, lemon zest, and lemon juice. Season to taste with more salt and pepper, transfer to a serving dish, and serve with lemon wedges, if using.

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