Recipe

Lemon Basil Roasted Summer Squash with Garlic Crisp

Community Pick!

Photo by Dominique Fry

This recipe was entered in the contest for Your Best Summer Squash Recipe
A&M's Testing Notes: A lovely way to dress up zucchini. The lemon juice -- which seeps through and perfumes the squash as it roasts -- also keeps it from browning as much as if roasted in oil alone (so don't wait...
A lovely way to dress up zucchini. The lemon juice -- which seeps through and perfumes the squash as it roasts -- also keeps it from browning as much as if roasted in oil alone (so don't wait for it!) but the garlicky breadcrumbs add a toasty crunch, and the basil chiffonade lands you on a nice final herbal note. Heads up: I only needed 1/2 teaspoon of salt in the breadcrumbs, so start low and add to taste. - Kristen

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Chef
Dominique Fry's Notes:
This quick and easy summer squash side dish debuted in our dinner table last summer. It's one of our family fav dish to paired with a chicken or fish entree. - Dominique Fry

4 medium zucchini and/or yellow squash Ask a question about this ingredient

5 large leaves of fresh Basil finely sliced Ask a question about this ingredient

Cut the squashes in bite size cubes and dressed with at least 1 tbsp of Olive Oil (according to your taste), salt, black pepper and the lemon juice. Quickly roast it at 360 for 15min. Remove and reserve. In a small fry pan heat 2 tbsp of olive oil, add the 3 clove of garlic chopped and 1 to 2 tsp of salt. When garlic starts to brown, turn heat down and add the bread crumbs. Mix to obtain small clusters. Remove from the heat once the clusters are browned. Add more olive oil if not moist enough. Top the roasted squash with the garlic crisp and the sliced basil. Enjoy it!
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