Fried squash

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 96, total fat 6 G., saturated fats 4 G., proteins 2 G., carbohydrates 7 G., fiber 2 G., cholesterol 15 mg, sodium 353 mg, sugar 4 G.

Every summer, farmers' markets are bursting with zucchini of all colors and varieties. Unlike its more popular cousin, the zucchini, the pattypan squash is one of those unique vegetables that's only available in summer. To showcase its amazing flavor, this recipe uses minimal ingredients. You can substitute yellow onions for the shallots.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
700 g of squash
1 shallot, thinly sliced
0.5 cups dry white wine or water
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: squash, shallots, white wine

Cooking the dish according to the recipe:

In a large skillet over medium heat, melt the butter. Add the squash, toss to coat, cover, and cook, stirring occasionally, until the squash begins to soften, about 5 minutes.
Add the shallots, 1 teaspoon salt, and a few grinds of black pepper. Cover and cook, stirring occasionally, until the shallots are soft and translucent and the squash is tender and beginning to brown around the edges, 5 to 6 minutes.

Pour in the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the wine has evaporated slightly, about 5 minutes. Transfer the squash and sauce to a serving platter. Sprinkle with parsley, salt, and pepper.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes