Zucchini Scampi Recipe (2024)

Better to put the garlic into a tablespoon of oil and the microwave for 30 seconds at half power. The infused oil can be used for the cooking and the garlic will loose that raw bite.

I toasted some bread crumbs in olive oil before I started cooking the zucchini and sprinkled it over the top at the end. Added a nice texture. Also I threw the garlic into the pan with the wine to take a little of the rawness away.

Is there a reason not to add the squash back to the pan at the end? I would think a minute in the pan would take the edge off the raw garlic and also reheat the squash.

How about grilling the zucchini slices and while that’s going on, make the sauce on the stove. When zucchini/squash is done, plate it, pour the sauce on top and sprinkle with parsley and/or other herbs.

Classic. (For those protesting, “Scampi” is used here because of the white wine, garlic, and butter – the underpinning of scampi.)The secret to doing squash like this – in my experience – is don’t try to caramelize both sides, and don’t slice it too thin- doing either will break down the squash too much – and you’ll get a very soft result.Some might like this – but I think these need a bit of snap to them.Go with the full half inch thickness and a very hot pan.

I liked this. The zucchini was nutty in that lovely way zucchini can get, and crisp-ish. I used the microplane to grate the garlic over the zucchini slices, it had a nice bite that seemed right, like on pizza. Didn't add the squash back to the pan because the sauce would have pulled out some crispness. Now. Why isn't this just pan-fried zucchini? Seems gimmicky to compare it to scampi. Nah.

If you’re going to add this to pasta, as I did. Double the sauce. Delicious!

I regularly sub apple juice for wine in recipes. I use 1/2 the amt of wine the recipe indicates. A vegetarian X20 yrs, I cannot call zucchini in lemon-garlic-butter “Scampi”, but I am eager to try any recipe that takes the bland and makes it flavourful! Thanks for this new take on zucchini— my garden overflow-eth already!

long ago, i learned to use a small pinch of sugar when sauteing squash - much better flavor. i also definitely agree with the notes recommending sauteing the garlic briefly. the raw garlic is unpleasant and difficult to digest.

I added an extra step and ingredient. After Step 2 I seared some scallops in the same pan which, with a side of rice completed the dinner.

So I also added the garlic and red pepper flakes with the white wine and butter to cook the rawness off, then once the sauce was finished, added the squash back into the pan for a minute off heat to help meld the flavors. Used mint as the herb; it was really delicious. Salting then patting dry the squash is essential; don’t skip this step, really put a beautiful brown sear on the squash. And I did sear the squash quickly on the second side as well. Would absolutely made again…

cooked sliced squash in oil, with some onion, then added lemon juice and sprinkled with parsley -- VG

I made the sauce with a few mods, a la Murphy below: a smaller amount of vegan butter mixed with some olive oil & finely minced garlic, microwaved for 30 seconds to get it started & then into the pan to pick up the fond after the veg was cooked; plenty of lemon juice, but skipped the wine (none open on a weeknight!). Prepared the zucchini itself with the cooking method recommended & poured the hot sauce over it. Yum! Great texture. Will do it again & modify sauce as the fridge/pantry dictates.

That's why these things are called accidents: they are not planned. I'm pretty sure that a note of caution is a good thing. Some food writers state that the flame should be OFF before adding wine.

This seems like a bit of a reach. Many dishes can be manipulated to have a texture of a dissimilar food. This recipe is a good one but scampi-like it is not.

I make a version of this but I use baby zucchini instead. It holds its crunch better. A super quick version for a side is baby zucchini, high quality mild olive oil (my favorite is Terre dell'Abbazia from Ursini available at Eataly), garlic powder, and red pepper flakes. Cooked in the oven for 10-15 minutes. Delicious!

Delicious! My meat-eating friends said it tasted just like shrimp scampi (only with zucchini). It was such a big hit I was forced to share the recipe.

they aren't kidding about reducing down the wine. I didn't reduce it enough, but then I was able to use the remaining sauce (after plating the zuccinis) for a small amount of spaghetti and it was perfect! I also cooked the garlic and pepper flakes in the remaining oil in the pan just quick enough to start to toast the garlic before adding the wine.

Loved this recipe. I used three garlic cloves, olive oil instead of butter, and topped it with basil instead of parsley. I don’t love zucchini but cutting this one inch thick and just browning them on one side kept the texture firm. Even convinced other family members who don’t love zucchini to give it a chance!

I tossed the garlic into the butter. Yum!

Just okay. Need to pair this with the right main course, we had it with Mexican food and they did not align. The sauce is rich.

So happy to find yet another way to make zucchini! Did everything per the recipe except the raw garlic. I turned off the heat on the pan, added the butter and the garlic, then quickly added the other ingredients. Perfect.

Too sweet with pino grigio. Omit wine. Took way longer to brown than suggested.

Anything would taste great with this much butter. I will try this again with half the butter.

I’d double the garlic, particularly if cooking it.

I browned the zucchini (be sure to slice 1/2”) in two batches, with a slight browning on the opposite side. Then sprinkled the fresh garlic and red pepper flakes before placing in a 250 oven to keep warm. Heated the wine, but then added shrimp while it reduced. When cooked, added to Pyrex dish while I finished the sauce. Poured over the shrimp/zucchini and served over rice. Delicious!

Good with salmon

Loved this. Will add toasted pine nuts next time.

Doubled the garlic and cooked it some before. We loved this recipe especially with the plethora of zucchini coming out of our garden. We just ate this by itself and were full and satisfied but we ate all 4 servings. We had leftover sauce. So yummy.

Yum. I added shrimp and made the recipe with Basil and Tarragon, then served it on pasta with parmesan.