Lemony summer squash
Lemony Summer Squash Recipe with Walnut Oil, Garlic, Rosemary, and Lemon Juice
Introduction
Lemony summer squash is a light and refreshing dish that is perfect for the summer months. The combination of fresh lemon juice, garlic, and rosemary adds a burst of flavor to the tender summer squash.
History
This recipe is a modern twist on a classic summer squash dish. The addition of lemon juice and rosemary gives it a bright and zesty flavor that is perfect for a light and healthy meal.
Ingredients
- 1 lb (454 g) summer squash
- 1 tbsp walnut oil
- 1 clove garlic, minced
- 1 tsp dried rosemary, crumbled
- 2 tbsp fresh lemon juice
How to prepare
- Slice the squash into 0.25-inch rounds. Heat oil in a non-stick skillet and cook the garlic for 1 minute. Add the squash and cook, stirring gently, until tender, about 4 minutes. Stir in the remaining ingredients and heat through.
- Food exchange per serving: 1 vegetable exchange; calories: 31; cholesterol: 0 mg; protein: 1 mg; sodium: 3 mg; fat: 2g;.
Variations
- Add cherry tomatoes or red bell peppers for extra color and flavor.
- Sprinkle with feta cheese or Parmesan for a cheesy twist.
- Use different herbs like thyme or basil for a different flavor profile.
Cooking Tips & Tricks
Be sure to slice the squash into even rounds to ensure even cooking.
- Use a non-stick skillet to prevent the squash from sticking.
- Stir the squash gently to avoid breaking it apart.
Serving Suggestions
Lemony summer squash can be served as a side dish or as a light main course. Pair it with grilled chicken or fish for a complete meal.
Cooking Techniques
Be sure to cook the garlic first to release its flavor before adding the squash.
- Cook the squash until it is just tender to retain its texture and flavor.
Ingredient Substitutions
Olive oil can be used in place of walnut oil.
- Fresh rosemary can be used instead of dried.
Make Ahead Tips
Lemony summer squash is best served fresh, but you can prepare the ingredients ahead of time and cook them when ready to serve.
Presentation Ideas
Serve the lemony summer squash in a colorful bowl or on a decorative platter for a beautiful presentation.
Pairing Recommendations
Lemony summer squash pairs well with grilled meats, seafood, or a fresh salad.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Each serving of lemony summer squash contains approximately 31 calories.
Carbohydrates
Each serving of lemony summer squash contains approximately 4 grams of carbohydrates.
Fats
Each serving of lemony summer squash contains approximately 2 grams of fat.
Proteins
Each serving of lemony summer squash contains approximately 1 gram of protein.
Vitamins and minerals
Summer squash is a good source of vitamins A and C, as well as potassium and magnesium.
Alergens
This recipe is gluten-free and dairy-free. However, it does contain nuts (walnut oil), so be cautious if you have nut allergies.
Summary
Lemony summer squash is a low-calorie, low-carb dish that is packed with vitamins and minerals.
Summary
Lemony summer squash is a delicious and healthy dish that is perfect for the summer months. With its bright and zesty flavors, it is sure to become a favorite in your recipe rotation.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for lemony summer squash. It was a warm summer day, much like today, and I was visiting my dear friend Margaret's farm. She had an abundance of fresh vegetables growing in her garden, and she invited me to join her in the kitchen to cook up a delicious meal.
As we chopped and sautéed and stirred, Margaret shared with me the story behind this particular recipe. She told me that it was a family favorite, passed down from generation to generation. The secret, she said, was the combination of fresh lemon juice and zest, which added a bright and tangy flavor to the mild summer squash.
I was intrigued by the simplicity of the dish, yet the complexity of flavors it promised. Margaret guided me through each step, from slicing the squash into thin rounds to zesting the lemon and sprinkling it over the vegetables. As we cooked together, the aroma of garlic and herbs filled the air, and I knew that this recipe would become a staple in my own kitchen.
After we had finished cooking, Margaret and I sat down to enjoy our meal. The lemony summer squash was a revelation – tender and flavorful, with just the right amount of zing from the citrus. I couldn't believe how something so simple could taste so delicious.
From that day on, I made it a point to learn as much as I could about cooking and baking. I sought out recipes from friends, family, and even strangers, eager to expand my culinary repertoire. Each new dish I tried became a part of my own personal recipe book, a collection of memories and flavors that I treasured.
Over the years, I refined the recipe for lemony summer squash, tweaking it here and there to suit my own tastes. I experimented with different herbs and spices, trying to find the perfect balance of flavors. And with each batch I made, I thought of Margaret and the day we spent together in her kitchen, cooking and laughing and sharing stories.
Now, whenever I make lemony summer squash, I can't help but smile and think of all the wonderful moments I've had in the kitchen. The simple act of cooking a meal has brought me so much joy and fulfillment over the years, and I am grateful for the lessons I've learned and the memories I've made along the way.
So here's to Margaret, and to all the friends and family who have shared their recipes with me. Thank you for inspiring me to cook, to create, and to savor the simple pleasures of a well-made meal. And thank you for giving me the gift of lemony summer squash, a dish that will always hold a special place in my heart.