This scampi is loaded with veggies; instead of shrimp, the stars of the show are zucchini and summer squash. We adore the combination of squashes here, but use just one if you like.
White wine adds the sauce much-needed acidity and pairs really nicely with the nutty butter and aromatic garlic. Grilled lemon imparts smoky richness and a tangy flair to this otherwise straightforward side dish.
– 2 zucchini (10 oz. each), trimmed and halved lengthwise – 2 small summer squash (5 oz. each), trimmed and halved lengthwise – ⅛ teaspoon salt plus ¼ teaspoon, divided
– 2 tablespoons extra-virgin olive oil, divided – 1 lemon, halved – ½ cup dry white wine – 3 cloves garlic, thinly sliced – ¼ teaspoon crushed red pepper, plus more for garnish – 5 tablespoons unsalted butter, cubed – 1 tablespoon finely chopped fresh flat-leaf parsley
Spread paper towels over a large rimmed baking sheet. Cut 2 small summer squash and 2 zucchini halves into 2-inch pieces. If some are much thicker than others, cut the thick ones in half lengthwise.
Place the pieces, flesh-side up, on the preheated baking sheet. Sprinkle with ⅛ teaspoon salt and let sit for 8 to 10 minutes, until water begins to seep out. Pat dry with paper towels.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high. Add 2 lemon halves, flesh side down, and cook, stirring occasionally, until browned, 3-4 minutes. Remove from the skillet.
Place the squash and zucchini flesh-side down in the skillet over medium heat preheating the remaining 1 tablespoon of oil; heat 3 to 4 minutes, stirring occasionally, until golden. Flip and heat until fork-tender for about two more minutes. Transfer to a serving plate and sprinkle with ⅛ teaspoon salt.
Add ½ cup wine, 3 sliced garlic cloves, ¼ teaspoon crushed red pepper, and remaining ⅛ teaspoon salt to skillet. Cook over medium, stirring to scrape up any browned bits from bottom of pan, two minutes or until half reduced. Stir in five tablespoons diced butter.
Cook stirring constantly, two minutes or until fully incorporated. Remove from heat. Spoon sauce over squash. Sprinkle parsley over and squeeze charred lemons over top; if desired, sprinkle crushed red pepper.