Servings:4
Complemented by the brightness of lemon and a salty hit of ricotta salata, thin strips of squash quickly soak up the flavors of rosemary, sage, and thyme. Once you’ve prepped the ingredients, this recipe comes together very quickly.
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- 2 small yellow summer squash (about 1 lb.)
- 2 small zucchini (about 1 lb.)
- 1 oz. (2 Tbs.) unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. minced fresh garlic
- 1 Tbs. finely chopped fresh rosemary
- 1 Tbs. finely chopped fresh sage
- 1 Tbs. finely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1/4 cup coarsely grated ricotta salata
- 1 tsp. finely grated lemon zest
- 1 Tbs. fresh lemon juice
- Lemon wedges, for serving (optional)
Nutritional Information
- Calories (kcal) : 150
- Fat Calories (kcal): 100
- Fat (g): 12
- Saturated Fat (g): 5
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 4.5
- Cholesterol (mg): 20
- Sodium (mg): 160
- Carbohydrates (g): 8
- Fiber (g): 2
- Sugar (g): 5
- Protein (g): 4
Preparation
Using a spiralizer tool, mandoline, julienne peeler, or knife, cut the summer squash and zucchini into “noodles” or long matchsticks.
Heat the butter and oil in a large skillet over medium-high heat. When the butter is melted, add the garlic, rosemary, sage, and thyme, and cook, stirring constantly, until the garlic is just starting to brown, about 1 minute.
Add the summer squash, zucchini, and 1/4 tsp. each salt and pepper. Cook, stirring, until crisp-tender, 2 to 3 minutes. Stir in the cheese, lemon zest, and lemon juice. Season to taste with more salt and pepper, transfer to a serving dish, and serve with lemon wedges, if using.
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