Recipe by John Cox
"A refreshing summer vegetable medley."
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yellow squash, sliced
lemon, zested and juiced
unsalted butter, cut into chunks
ground black pepper, or to taste
cayenne pepper, or to taste
It's the middle of a snowy Wisconsin winter but I didn't let that stop me from making this. I followed the directions with the foil pouch, but just slipped it in a 350 degree oven for 15 minutes. Hubs always turns his nose up when I make zucchini, but not this time. It came out flavorful and crisp/tender, which he appreciated. (I tend to like mine on the soft, well-cooked side). I didn't use the cayenne pepper, preferring to substitute my seasoning of choice which in this case was just some sort of seasoning blend in the cupboard. This will be a repeat. It's nice to keep Hubs happy.
Too much lemon, red pepper and black pepper. I will not make this again.
We love this! We have it every week.
So, so good! I have never used cayenne pepper on my zucchini & squash before, but that little bit of heat was really tasty.
What a momma does to do for her squash loving kiddo ;-) Recipe was easy to follow, I didn't try myself because of allergies, so I'm basing this off the 4 girls that would eat it. I did doubled the squash and zucchini and left everything else the same because I saw the amount of cayenne. While the older 2 girls said "love it love it" with the spice, the 2 younger girls said HOT!! and grabbed for drinks. Will make again for them but will totally cut the cayenne down by half.
Baked in the oven at 375 in a covered pan until tender. If you don't like things spicy, you better reduce the peppers!
* Percent Daily Values are based on a 2,000 calorie diet.
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Servings Per Recipe: 4
Amount Per Serving
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