Best Blistered Baby Zucchini Baby Pattypan Squash And Grilled Tomatoes Recipes

Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter image

Provided by Michael Kornick

Yield Makes 8 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise
2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
1/2 cup (about 32 leaves) fresh mint, loosely packed

Steps:

In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Serve with Chef Kornick's Grilled Salmon Steaks with Littleneck Clams and Saffron-Mint Broth .

Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes image

Provided by Judith Fertig

Yield Makes 6 servings

Number Of Ingredients 4

Olive oil (for brushing)
2 cups yellow and green baby pattypan squash (9 to 10 ounces)
6 baby zucchini
6 medium tomatoes, halved through cores

Steps:

Prepare barbecue (high heat). Brush grill rack with oil. Brush pattypan squash, zucchini, and tomatoes with olive oil; sprinkle generously with salt and pepper. Grill until vegetables are blistered and slightly charred, about 8 minutes for squash and zucchini, turning occasionally, and about 6 minutes for tomatoes, shifting occasionally. Transfer to platter.