Description
Sautéed summer squash with basil and parmesan celebrates seasonal garden freshness with elegant simplicity. Quick Mediterranean-inspired cooking brings zucchini golden and tender, topped with fragrant herbs and salty cheese that invite pure summer pleasure.
Ingredients
Scale
Main Ingredients:
- 2 medium yellow squash (about 1 pound total / 454 grams)
- 5 large fresh basil leaves
- 1 small (about ½-ounce / 14 grams) piece Parmesan cheese
Aromatics and Flavor Enhancers:
- 2 cloves garlic
- 1 medium scallion
- ½ medium lemon
- 2 tablespoons pine nuts
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Seasonings:
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch red pepper flakes
Instructions
- Carefully toast pine nuts in a large frying pan over medium heat, stirring occasionally until they turn a light golden-brown color. Remove and set aside in a small bowl.
- Melt butter and olive oil in the same pan over medium-high heat, creating a flavorful cooking base.
- Arrange sliced yellow squash in an even layer across the pan, seasoning with salt and black pepper. Allow the squash to cook without constant stirring, developing a golden-brown exterior and tender interior.
- Create space in the pan and introduce minced garlic and a hint of red pepper flakes. Sauté briefly until the garlic becomes fragrant and takes on a delicate golden hue.
- Integrate the garlic mixture with the squash, then remove the pan from heat.
- Incorporate toasted pine nuts, sliced scallions, and fresh lemon juice, gently tossing to distribute flavors evenly.
- Transfer the sautéed squash to a serving bowl, artfully garnishing with hand-torn basil leaves.
- Complete the dish by delicately shaving Parmesan cheese over the top, adding a final layer of rich, savory complexity.
Notes
- Toasting pine nuts brings out their rich, nutty flavor and adds a delightful crunch to the dish, transforming simple sautéed squash into a gourmet experience.
- High heat and occasional stirring ensure the squash develops beautiful golden-brown edges while maintaining a tender, not mushy, texture.
- Separating garlic cooking helps prevent burning and allows it to release its aromatic qualities without overwhelming the delicate squash.
- Fresh basil and lemon juice brighten the entire dish, adding a zesty, herbal note that cuts through the richness of butter and Parmesan.
- Shaving Parmesan directly over the hot squash helps the cheese slightly melt, creating a luxurious and creamy finish.
- This versatile side dish can be prepared in under 20 minutes, making it perfect for quick weeknight meals or elegant summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 165
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg