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Summer Squash Piccata with Capers and Buttery Lemon Sauce

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Recipe courtesy of Earth Balance squash picatta

Satisfy your craving for classic Italian flavors with this easy to make summer squash picatta. Choose smaller squash for sweeter flavor. Earth Balance® Organic Natural Buttery Spread is perfect for helping the breadcrumbs to adhere to the squash, searing the squash to a
delicate golden brown and for making a delicate butter sauce flavored with fresh lemon and tangy capers.

Serves 4

1 (6- to 7-inch) zucchini squash
1 (6- to 7-inch) yellow squash
6 Tbsp Earth Balance® Organic Natural Buttery Spread, divided
1 cup panko breadcrumbs
1 cup flour
1 Tbsp. capers
Juice and zest from one lemon
Salt and pepper to taste

Slice the tops and ends off both squash. Slice the squash lengthwise, making 1/4-inch thick planks. You
should get at least 4 planks per squash.

Melt 2 tablespoons Earth Balance® Organic Natural Buttery Spread in a saucepan or in the microwave. Place in a bowl. Place breadcrumbs and flour in separate bowls. Season flour with salt and pepper. Dust each plank with flour, tapping off any excess. Brush each plank, using a pastry brush, with the melted Earth Balance® Organic Natural Buttery Spread. Coat squash with breadcrumbs, pressing firmly to help the breadcrumbs stick.

Heat two tablespoons Earth Balance® Organic Natural Buttery Spread in a large sauté pan over medium heat.

Sear squash 3 minutes per side, until breadcrumbs turn golden and squash is cooked through. Remove from pan.

Melt two tablespoons Earth Balance® Organic Natural Buttery Spread in a small saucepan. Stir in capers and lemon juice and zest.

Place two squash planks on each plate and drizzle with caper butter sauce. Serve with angel hair pasta, rice pilaf or sautéed mushrooms.

 

*Vegetarian