Summer Squash “Fettuccini” with Brown Butter

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Blue Moon Employee Kiera turned me on to this idea while we were harvesting vegetables.  I made my own version (below) and loved it—but it’s certainly a work in progress.  See what you think—we all looking for new uses for summer squash, aren’t we??

Ingredients
  • 2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife.  Cut your slices down the middle to make the “noodles”
  • 3-4 Tbs butter
  • Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc.  About 3 Tbs total
  • 4-5 Tbs chicken stock
  • Parmesan cheese to garnish
Directions

Heat up your butter in a skillet.  Add herbs and let butter turn a dark amber.  Add squash and toss occasionally, and sauté for about 5 minutes.  Add chicken stock and allow to thicken into a sauce.  Remove from heat, add cheese, and enjoy!

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