Summer

Pan Fried Zucchini with Shishito Peppers and Borlotti Beans

Name: Pan Fried Zucchini with Shishito Peppers and Borlotti Beans
Yield: Serves 6
Ingredients: 1 medium Summer Squash; 3 tiny just picked zucchini; 8 shishito peppers; 1 can Borlotti beans (cranberry); 3 cloves garlic; extra virgin olive oil; salt and freshly ground black pepper

by: olive

July 24, 2013

0 Ratings

Pan Fried Zucchini with Shishito Peppers and Borlotti Beans

Serves 6

Jump to Recipe

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

What You'll Need

Ingredients

Directions

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.

Tags:

Contest Entries

Your Best Portable Side

See what other Food52ers are saying.

olive
[email protected]
Mateo

Popular on Food52

4 Reviews

[email protected] August 15, 2014

when do you add the beans?

olive August 15, 2014

Hi Susan----I add the beans at the very end just to warm them….!

Mateo July 19, 2014

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.