Zucchini Bundles with Brown Butter and Sage
3 medium zucchinis
1 small yellow squash
1 carrot, trimmed and peeled
4 tablespoons unsalted butter
¼ teaspoon freshly chopped sage
Julienne carrot, squash and one of the zucchini; you want thin, 4-inch lengths. Season with salt and set aside.
Trim ends from the remaining zucchinis and slice into 2-inch sections. Hollow out the centers; discarding the seeds and pulp.
Snugly fill the cavity with the julienned vegetables; the hollowed zucchini serves as a wrapper of sorts.
In a skillet, melt butter over low to medium heat until browned; not burned — about 3-5 minutes. Add fresh sage and remove from heat; pour into a small container and set aside.
In the same skillet, add ¼ cup water with a pinch of salt and bring to a light simmer over medium heat. Place zucchini bundles into skillet and simmer 3-5 minutes for crisp tender vegetables. Remove from heat. Drizzle with sage brown butter and salt and pepper to taste.
Serves four to six.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close