Sautéed Lemon-Scented Zucchini

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 referred to as zucchini – the entire leisure are summer time squashes, generally famous with their colour.

Courgette is the French phrase for summer time squash and, in lots of the remainder of the English-speaking international, refers to all summer time squashes.

As squash is a wonderfully excellent phrase, one can most effective suppose that by way of giving them a French or Italian identify they’re intended 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

Table of Contents

I used a yellow summer time squash, fairly than the golf green one – use no matter you favor. There’s a trace of lemon from the herbs (and lemon) and just a little of crunch from the nuts.

Writer: Kate
Prep Time: 10 mins
Prepare dinner Time: quarter-hour
Overall Time: 25 mins
Yield: 2 servings 1x
Class: Greens
Way: 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.
Upload squash slices and fry 8 – 12 mins.
Take a look at after 8 by way of lifting and taking a look on the backside; it must be getting brown spots on it.
If no longer, fry some extra; if sure flip and fry the opposite aspect. The opposite aspect received’t take relatively as lengthy.
Whilst the squash is frying, warmth the remainder tsp of butter in a small skillet over medium warmth.
Upload walnut halves and sauté 10 mins, turning and stirring every now and then.
When accomplished, switch to a reducing board and more or less 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 big enough to carry all the slices flat. When the squash slices are accomplished, they’ll have great, browned patches on either side and be delicate.
If you’re the use of common thyme and basil, sprinkle with just a little extra lemon juice to complete.
Reserve a couple of sprigs / leaves of the herbs for garnish.

Vitamin

Serving Measurement: 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

In case you simply need Fried Zucchini…

That’s it!