Name: Buttery Summer Squash with Caramelized Lemon and Burrata
Total time: 40 min
Ingredients: 5 tablespoons unsalted butter, divided; 2 ounces rustic bread, torn into rough ½-inch pieces (2 cups); ¼ teaspoon red pepper flakes; 1 teaspoon table salt, divided; 1 teaspoon grated lemon zest plus ½ lemon; 1½ pounds yellow summer squash or zucchini, cut into ¾-inch pieces; 8 ounces burrata cheese; 2 tablespoons torn fresh dill, basil, or chives

Why This Recipe Works

For a summery side dish that elevates humble summer squash, we turned to a lemon—peel, pith, and all. Sautéing minced lemon transforms the fruit from sharp and acidic to floral and aromatic. It’s the perfect pairing for delicately flavored squash. To add much-needed richness to an otherwise lean dish, we cooked the ingredients in butter; we loved the nuttiness it contributed as it browned in the skillet. A quick torn bread crumb topping added textural contrast while torn burrata added creaminess.

Before You Begin

After zesting the lemon, you should chop the lemon half, pith and all. Be sure to use a sharp knife when mincing the lemon. You can use sourdough, ciabatta, or any rustic bread for the croutons. Look for medium- to small-size squash for this recipe, no larger than 8 ounces each.

Instructions

Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add 2 ounces torn bread pieces, ¼ teaspoon red pepper flakes, and ¼ teaspoon table salt and cook, stirring frequently, until bread is golden brown, about 5 minutes; transfer to bowl and wipe out skillet with paper towels.

Trim end of ½ lemon, then cut lemon into thin slices, discarding any seeds. Stack a few lemon slices, then slice into thin strips and cut crosswise into very small pieces (you should have ½ cup finely chopped lemon pieces). Melt 1 tablespoon butter in now-empty skillet over medium heat. Add minced lemon and ¼ teaspoon salt and cook, stirring occasionally, until well browned and soft, about 8 minutes. Transfer lemon pieces to small bowl.

Add remaining 2 tablespoons butter to any butter left in skillet and melt over medium heat. Add 1½ pounds squash cut into ¾-inch pieces and remaining ½ teaspoon salt and cook until lightly browned and softened, 10 to 12 minutes. Stir lemon pieces and 1 teaspoon grated lemon zest into squash in skillet, then transfer to serving platter; let sit for 5 minutes to cool. Tear 8 ounces burrata over zucchini, then sprinkle with croutons and 2 tablespoons torn fresh dill. Serve.