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Another great use of the summer garden in this light side dish. You could switch out the squash for zucchini quite easily so depending on which you are overflowing with, you can use up those vegetables. The lemon zest in the toasted breadcrumbs give it a lovely fresh flavor. Feel free to substitute the thyme with any other herb growing in your garden: basil, parsley, or tarragon would also be lovely. For a richer dish, put some grated parmesan cheese on top and bake in the oven at 300 degrees for 3-5 minutes.
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Squash with Lemony Crumbs

August 30, 2009

30 min or less active, 30 min or less total, side, summer, vegan

Another great use of the summer garden in this light side dish. You could switch out the squash for zucchini quite easily so depending on which you are overflowing with, you can use up those vegetables. The lemon zest in the toasted breadcrumbs give it a lovely fresh flavor. Feel free to substitute the thyme with any other herb growing in your garden: basil, parsley, or tarragon would also be lovely. For a richer dish, put some grated parmesan cheese on top and bake in the oven at 300 degrees for 3-5 minutes.

Information

Servings: 4
Time: 20 minutes active; 30 minutes total
Price:
Nutrition (per serving):
Calories: 208.7
Protein: 6.6g
Fat: 1.7g
Saturated fat: 1.7g
Carbohydrates: 32.5g
Fiber: 0.19g
Sodium: 207.2mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 2 lb squash, coarsely grated
  • 3/4 tsp salt
  • 2 Tbsp butter, divided (I used plant oil-based/vegan butter)
  • 1 1/2 cups breadcrumbs
  • 1 1/2 tsp lemon zest, grated
  • 1 tsp fresh thyme, chopped
  • 3 garlic cloves, minced
  • SnP, to taste

Preparation

  1. Toss squash with salt in a colander set over a bowl or in the sink and let drain at least 20 minutes.
  2. Meanwhile, melt 1 Tbsp butter in a pan over medium heat. Add breadcrumbs, zest, and thyme. Stir until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet.
  3. When the squash is finished draining, put it in a kitchen towel and squeeze to remove excess moisture.
  4. Melt remaining Tbsp of butter in the pan and saute garlic over medium-low heat, 1-2 minutes. Be careful not to burn the garlic. Add squash and saute until lightly cooked and slightly softened, 2-3 minutes. Serve topped with lemony breadcrumbs.

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