Pan Fried Zucchini with Shishito Peppers and Borlotti Beans
Author Notes: This was a "what I had on hand" recipe that I just threw together from things I had banging around from the garden plus those extra few pantry staples. Wonderful on it's own or tossed with orzo pasta....a finish of extra virgin olive oil, fresh picked mint, and a sprinkle of feta! —olive
Serves: 6
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1
medium Summer Squash
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3
tiny just picked zucchini
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8
shishito peppers
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1
can Borlotti beans (cranberry)
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3
cloves garlic
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extra virgin olive oil
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salt and freshly ground black pepper
- Saute over medium high heat chopped Shishito peppers until going a bit limp and nicely seared
- Add in both squashes, (chopped) and let sauté
- Toss in rough chopped garlic and sauté it all for a few minutes-as it sweats season with salt
- Stir in a bit of butter and toss.
- Remove from heat and snip fresh chives over. If tossing with pasta, add vegetables to drained pasta and toss in fresh chopped basil, mint, chives and drizzle over extra virgin olive oil and sprinkle with feta.
- This recipe was entered in the contest for Your Best Portable Side
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when do you add the beans?
Hi Susan----I add the beans at the very end just to warm them….!
My kids devoured this dish. Very good with simple and distinguishable flavors. I made it sans pasta and summer squash. Added the fresh mint and basil and two bell peppers and the stripped corn from two cobs. The shishito peppers were hardly noticeable and I will use a whole pint next time and perhaps blister them seperately then add them at the end of cooking.
Thank you so much for your comment--super happy your kids liked it-and yes, it's definitely a recipe to adjust to your own tastes and what's you have in the fridge!
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