Brown Butter Zucchini

It’s Farmer’s Market Day – again. As I began to troll the stalls, I was almost sure it would be the standard fare – until I spotted these. Baby everything! Courgettes, patty pan squash, they even had silver dollar cauliflower, such a great way to get through the overwhelming number of summer squash!

For a super easy side dish worthy of a gourmet status, just rinse and steam the vegetables until fork tender. In a dry sauté pan, toast a handful of pine nuts. When they are golden on all sides, add about 3 tablespoons of butter (or the vegan variety) to melt and turn a pale brown. Pour it over the little steamed squash and serve immediately – family style. I’m a citrus addict, so I added a touch of lemon zest along with some freshly ground black pepper, but I’ll leave that up to you.

Simple and quick, but when I do it again I’ll have to make more – I ate the whole plate.

Published by

Dayna

I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

2 thoughts on “Brown Butter Zucchini”

  1. this looks wonderful! i am always trying to find ways to use up my squash from my csa haul each week. i get that same patty pan squash but mine are so so so big and i still don’t know what to do with them short of scooping them out and stuffing them and then baking. your photo’s are BEAUTIFUL. i love your recipes. i’ve lived vegan for long stretches at a time and really respect the lifestyle. i ping pong back and forth… earlier this year i was raw vegan for 3 months. was very interesting!

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