Buttery Summer Squash with Caramelized Lemon and Burrata
30 minServes 4 to 6
Tender summer squash tossed with caramelized lemon, buttered bread croutons, and creamy burrata cheese.
| prepHave a 12-inch nonstick skillet ready | |||
| 2 tablespoons unsalted butter (for croutons) | Toast croutons until golden, 5 min | Top with burrata, croutons & herbs | |
| 2 ounces rustic bread, torn into rough ½-inch pieces | |||
| ¼ teaspoon red pepper flakes | |||
| ¼ teaspoon table salt (for croutons) | |||
| 1 tablespoon unsalted butter (for lemon) | Caramelize lemon, 8 min | Stir in lemon & zest, cool 5 min | |
| ½ lemon, trimmed, thinly sliced, finely chopped | |||
| ¼ teaspoon table salt (for lemon) | |||
| 2 tablespoons unsalted butter (for squash) | Cook squash until softened, 10–12 min | ||
| 680 g yellow summer squash or zucchini, cut into ¾-inch pieces | |||
| ½ teaspoon table salt (for squash) | |||
| 1 teaspoon grated lemon zest | |||
| 225 g burrata cheese | |||
| 2 tablespoons torn fresh dill, basil, or chives | |||
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