Crispy Buttered Zucchini and Summer Squash
Tender vegetables are breaded and broiled to perfection with plenty of buttery garlic and lemon in this Crispy Buttered Zucchini and Summer Squash.
Servings: 4 servings
Ingredients
- 2 tablespoons butter
- 1 medium yellow squash, quartered lengthwise, and cut across into ½-inch pieces about 1½ cups
- 2 medium zucchini, trimmed, quartered lengthwise, and cut across into ½-inch pieces about 3 cups
- ½ teaspoon kosher salt ONLY add salt if no Parmesan is added
- ¾ teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- ¼ cup Italian bread crumbs
- ¼ cup freshly shredded Parmesan cheese OPTIONAL
Instructions
- In a large oven-safe skillet, melt the butter over medium-high heat. Add the squash, and zucchini. Season with salt and garlic powder. Cook, stirring occasionally, for 5-6 minutes, or until the inside of the squash is tender but the outside is still firm and slightly crunchy.
- While the zucchini is cooking on the stove, move an oven rack about 6 inches from the broiler element and preheat the oven to Broil.
- Drizzle lemon juice over the squash. Stir and remove from heat. Sprinkle with half of the bread crumbs and Parmesan. Toss to coat. Top with the remaining bread crumbs and Parmesan.
- Place the pan under the broiler. Broil for about 1 minute, watching closely to prevent burning. Remove from the oven when the bread crumbs are golden brown. Serve immediately.
Notes
Salt and Parmesan cheese are both listed in this recipe, however, NO SALT is needed if the optional Parmesan is included. The cheese provides enough salt for the dish on its own. Without the cheese though, salt is required.
Nutrition
Calories: 106kcal · Carbohydrates: 10g · Protein: 3g · Fat: 6g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.2g · Cholesterol: 15mg · Sodium: 590mg · Potassium: 386mg · Fiber: 2g · Sugar: 4g · Vitamin A: 461IU · Vitamin C: 26mg · Calcium: 41mg · Iron: 1mg
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