Sauteed Baby Zucchini With Squash Blossoms And Lemon Basil Recipes

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SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL



Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil image

Categories     Side     Sauté     Basil     Zucchini     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 tablespoons butter, divided
1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
1 1/2 teaspoons chopped fresh lemon basil or regular basil
Fleur de sel (fine French sea salt)
18 zucchini squash blossoms*

Steps:

  • Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
  • *Available at farmers' markets and some specialty foods stores.

BABY ZUCCHINI AND PATTY PAN SQUASH SAUTEED IN HERB BUTTER



Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter image

Provided by Michael Kornick

Categories     Herb     Vegetable     Side     Sauté     Vegetarian     Spring     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise
2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
1/2 cup (about 32 leaves) fresh mint, loosely packed

Steps:

  • In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Serve with Chef Kornick's Grilled Salmon Steaks with Littleneck Clams and Saffron-Mint Broth .

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