Zucchini Scampi

5.0
(5)
4 Reviews

This veggie-packed twist on scampi makes zucchini and summer squash the star of the plate instead of shrimp. We love the mix of squash, but you can use one or the other if you prefer. White wine provides needed acidity and balances well with the aromatic garlic and rich butter to create a luxurious sauce. Charring the lemon is a simple step, but adds complex tart and smoky flavors to this easy side.

By
Amanda Stanfield
Amanda Stanfield Headshot
Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

EatingWell's Editorial Guidelines
Published on July 15, 2024
Tested by
Amanda Holstein
Amanda Holstein
Tested by Amanda Holstein

Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Active Time:
25 mins
Total Time:
25 mins
Servings:
4
Nutrition Profile:
No Added Sugar Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free
Jump to Nutrition Facts
the ingredients to make the Zucchini Scampi

Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
Cook Mode (Keep screen awake)

Ingredients

  • 2 zucchini (10 oz. each), trimmed and halved lengthwise

  • 2 small summer squash (5 oz. each), trimmed and halved lengthwise

  • ⅛ teaspoon salt plus ¼ teaspoon, divided

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 lemon, halved

  • ½ cup dry white wine

  • 3 cloves garlic, thinly sliced

  • ¼ teaspoon crushed red pepper, plus more for garnish

  • 5 tablespoons unsalted butter, cubed

  • 1 tablespoon finely chopped fresh flat-leaf parsley

Directions

  1.  Line a large rimmed baking sheet with paper towels. Cut 2 halved zucchini and 2 halved small summer squash into 2-inch pieces; place flesh-side up on the prepared baking sheet. Sprinkle with ⅛ teaspoon salt; let stand until water leaches out, 8 to 10 minutes. Pat dry with paper towels.

    a photo of someone patting down the zucchini with a paper towel

    Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines

  2. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add 2 lemon halves, flesh-side down; cook, undisturbed, until charred, 3 to 4 minutes. Remove from the pan.

    a photo of a lemon being cooked in a pan

    Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines

  3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the zucchini and squash, flesh-side down; cook, undisturbed, until browned, 3 to 4 minutes. Flip and cook until fork-tender, about 2 more minutes. Sprinkle with ⅛ teaspoon salt; transfer to a serving platter.

  4. Add ½ cup wine, 3 sliced garlic cloves, ¼ teaspoon crushed red pepper and the remaining ⅛ teaspoon salt to the skillet; cook over medium heat, scraping up any browned bits on the bottom of the pan, until reduced by half, about 2 minutes. Add 5 tablespoons cubed butter; cook, stirring constantly, until well incorporated, about 2 minutes. Remove from heat.

    a photo of the sauce cooking in a pan

    Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines

  5. Spoon the sauce over the squash. Squeeze the charred lemons over the top; sprinkle with 1 tablespoon parsley. Garnish with crushed red pepper, if desired.

    a recipe photo of the Zucchini Scampi

    Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines

EatingWell.com, July 2024

Nutrition Facts (per serving)

259 Calories
22g Fat
10g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup
Calories 259
% Daily Value *
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 3g 6%
Total Fat 22g 28%
Saturated Fat 10g 51%
Cholesterol 38mg 13%
Vitamin A 224µg
Vitamin C 27mg 30%
Vitamin D 0µg
Vitamin E 2mg 13%
Folate 65µg
Vitamin K 33µg
Sodium 216mg 9%
Calcium 73mg 6%
Iron 1mg 7%
Magnesium 60mg 14%
Potassium 639mg 14%
Zinc 1mg 9%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles

a recipe photo of the Zucchini Salad
Zucchini Salad with Burrata
15 mins
a recipe photo of the Cheesy Zucchini Slices
Cheesy Zucchini with Hot Honey
20 mins
a recipe photo of the Teriyaki Zucchini Ribbon Skewers
Teriyaki Zucchini Ribbon Skewers
45 mins
a recipe photo of the Air-Fryer Zucchini Noodle Hash with Eggs
Air-Fryer Zucchini Noodle Hash with Eggs
20 mins
a recipe photo of the Lemon Zucchini Pasta
Lemon Zucchini Pasta
25 mins
a recipe photo of the Grilled Zucchini & Halloumi Stuffed Pitas
Grilled Zucchini & Halloumi Pitas
20 mins
8149648.jpg
Simple Roasted Zucchini & Squash
35 mins
a recipe photo of the Low-Carb, High-Protein Ground Turkey Zucchini Boats
Low-Carb, High-Protein Ground Turkey Zucchini Boats
45 mins
a recipe photo of the Zaatar Marinated and Grilled Zucchini with Herbs
Marinated & Grilled Zucchini Planks
40 mins
Two vegetarian tacos with zucchini & corn on a green ceramic plate
Vegetarian Tacos with Zucchini & Corn
40 mins
Zucchini stir-fry recipe in a bowl, with a wooden serving spatula on the right side
Zucchini Stir-Fry
10 mins
a recipe photo of the Roasted Zucchini with Parmesan & Lemon
Roasted Zucchini with Parmesan & Lemon
25 mins
a recipe photo of the Parmesan & Herb Crusted Zucchini
Parmesan-&-Herb-Crusted Zucchini
20 mins
a recipe photo of the Smashed Zucchini with Lime, Cotija & Cilantro
Smashed Zucchini with Lime, Cotija & Cilantro
20 mins
a recipe photo of the Penne with Zucchini
Penne with Zucchini & Sun-Dried Tomatoes
20 mins
Zucchini-Feta Roll-Ups on plate, up-close, low anlge
5-Ingredient Zucchini-Feta Roll-Ups
20 mins