Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter
Info
Rating
Calories
81.0
Protein
4.0
Sodium
245.0
Fat
5.0
Description
This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.
Ingredients
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
Directions
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 .
