By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern (read our profile of Chef Anthony and the tavern here). The recipe is simple–and super easy–but will deliver great squash flavor with a chili flake kick and a lemon zesty finish.
Summer Squash
Michael Anthony, Executive Chef/Partner
Serves 4
If squash blossoms and Swiss chard stems are available, Anthony notes, add to recipe in Step 5 when you add the herbs. Or for deeper flavor, add ripe crushed tomatoes with the onions and garlic.
4 zucchini
2 small bulb onions, minced
1 clove garlic, minced
1 pinch chili flakes (Peperoncini or Aleppo are recommended)
1 tbsp olive oil
1 cup vegetable stock or water
1 tsp butter
Fresh herbs (such as parsley, basil, and thyme), minced
Salt and pepper to taste
1 tbsp lemon zest
1 tbsp lemon juice
1. Wash and cut zucchini lengthwise in to ¼” thick slices.
2. Add olive oil to a large sauté pan. Over medium heat, gently brown zucchini for 1 minute on each side.
3. Add minced onion, garlic, chili flakes, and lemon zest. Cook on medium heat for another minute.
4. Add stock or water, and simmer for 1 minute.
5. Add butter, salt, pepper, herbs, and lemon juice. Remove from heat and serve.
