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Flavorful Summer Squash and Yellow Zucchini Ribbons with Brown Butter Sage

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A simple and delicious summer side dish featuring tender summer squash and yellow zucchini ribbons tossed in a nutty brown butter sage sauce. Ready in under 20 minutes, it offers a fresh, buttery comfort perfect for warm evenings.

Ingredients

Scale
  • 3 medium summer squash and yellow zucchini (about 1.5 pounds / 700 grams), sliced into thin ribbons
  • 4 tablespoons (60 grams) unsalted butter
  • 8–10 fresh sage leaves, washed and patted dry
  • 1 clove garlic, minced (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Wash and dry the summer squash and yellow zucchini. Using a vegetable peeler, carefully slice the squash lengthwise into thin ribbons, rotating as you go until you reach the seeds. Discard or save seeds for another use. This should take about 5 minutes.
  2. Mince the garlic clove finely. Gently tear the sage leaves into smaller pieces if large, or leave whole for a more rustic look. Set aside.
  3. Place the butter in a medium skillet over medium heat. Let it melt and begin to foam, stirring occasionally. After 3-4 minutes, the butter will start to turn golden-brown and smell nutty. Watch it closely to avoid burning—remove from heat once browned.
  4. Quickly add the sage leaves and minced garlic to the browned butter. The sage should crisp slightly, and garlic will soften without browning too much—about 1 minute. Keep the heat medium-low to prevent burning.
  5. Add the ribbons to the pan and gently toss using tongs or a slotted spoon to coat evenly in the butter sauce. Cook for 3-4 minutes, stirring gently, until ribbons are just tender but still hold slight bite. Avoid overcooking or the ribbons will become mushy.
  6. Season with salt and freshly ground black pepper to taste. If using, drizzle fresh lemon juice over the ribbons for brightness and toss lightly.
  7. Transfer to a serving dish immediately to keep the ribbons from continuing to cook in the hot pan. Garnish with a few whole sage leaves if desired.

Notes

Watch the butter closely to avoid burning; remove from heat as soon as it smells nutty and turns golden brown. Use fresh sage for best flavor and texture. Handle squash ribbons gently to avoid breaking. Serve immediately for best texture and flavor. Leftovers keep for 1-2 days refrigerated and reheat gently with added butter or oil.

Nutrition

Keywords: summer squash, yellow zucchini, brown butter, sage, summer side dish, quick recipe, easy, gluten-free, vegetarian

Find it online: https://recipebelle.com/flavorful-summer-squash-and-yellow-zucchini-ribbons-with-brown-butter-sage-easy-recipe/