This veggie-packed twist on scampi makes zucchini and summer squash the star of the plate instead of shrimp. We love the mix of squash, but you can use one or the other if you prefer. White wine provides needed acidity and balances well with the aromatic garlic and rich butter to create a luxurious sauce. Charring the lemon is a simple step, but adds complex tart and smoky flavors to this easy side.
Zucchini Scampi Recipe
This veggie-packed twist on scampi makes zucchini and summer squash the star of the plate instead of shrimp. We love the mix of squash, but you can use one or the other if you prefer. White wine provides needed acidity and balances well with the aromatic garlic and rich butter to create a luxurious sauce. Charring the lemon is a simple step, but adds complex tart and smoky flavors to this easy side.
Ingredients
- 2 zucchini (10 oz. each), trimmed and halved lengthwise
- 2 small summer squash (5 oz. each), trimmed and halved lengthwise
- ⅛ teaspoon salt plus ¼ teaspoon divided
- 2 tablespoons extra-virgin olive oil divided
- 1 lemon halved
- ½ cup dry white wine
- 3 cloves garlic thinly sliced
- 1/4 teaspoon crushed red pepper plus more for garnish
- 5 tablespoons unsalted butter cubed
- 1 tablespoon finely chopped fresh flat-leaf parsley
Instructions
- Line a large rimmed baking sheet with paper towels. Cut 2 halved zucchini and 2 halved small summer squash into 2-inch pieces; place flesh-side up on the prepared baking sheet. Sprinkle with ⅛ teaspoon salt; let stand until water leaches out, 8 to 10 minutes. Pat dry with paper towels.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add 2 lemon halves, flesh-side down; cook, undisturbed, until charred, 3 to 4 minutes. Remove from the pan.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the zucchini and squash, flesh-side down; cook, undisturbed, until browned, 3 to 4 minutes. Flip and cook until fork-tender, about 2 more minutes. Sprinkle with ⅛ teaspoon salt; transfer to a serving platter.
- Add ½ cup wine, 3 sliced cloves garlic, ¼ teaspoon crushed red pepper and the remaining ⅛ teaspoon salt to the skillet; cook over medium heat, scraping up any browned bits on the bottom of the pan, until reduced by half, about 2 minutes. Add 5 tablespoons cubed butter; cook, stirring constantly, until well incorporated, about 2 minutes. Remove from heat.
- Spoon the sauce over the squash. Squeeze the charred lemons over the top; sprinkle with 1 tablespoon parsley. Garnish with crushed red pepper, if desired.
