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Shopping List • 1 lemon • 1 bunch fresh parsley • 3 lb assorted summer squash • 1 head garlic • 1 lb sole fillets [sidebar]• 3 oz Fontina cheese • 6 lg eggs • Butter • Olive oil • Red-pepper flakes • Dry white wine

1. Make this first: Summer Squash Sauté

6 cloves garlic, sliced2 Tbsp extra virgin olive oil1 tsp red-pepper flakes3 lb assorted summer squash (zucchini, yellow crookneck, etc.), thinly sliced1/2 tsp salt Time: 55 minutes Servings: 8 (4 c total) Heat garlic, oil, and red-pepper flakes in large sauté an over medium heat 2 to 3 minutes or until garlic begins to turn golden. Add squash and salt. Toss to coat. Cover, reduce heat to medium-low, and cook 30 minutes, stirring occasionally, until squash begins to break apart. Uncover, increase heat to medium, and cook 10 to 12 minutes longer or until liquid is almost gone. Nutritional Info Per Serving: 61 cal, 2 g pro, 6 g carb, 4 g fat, 0.5 g sat fat, 0 mg chol, 2 g fiber, 149 mg sodium More from Prevention: 7 Fresh and Fast Zucchini Recipes [pagebreak]

2. Make it a breakfast: Four-Step Fontina Frittata

• 6 lg eggs • 3 c Summer Squash Sauté • 1/2 c grated Fontina cheese • 1 tsp olive oil  Time: 20 minutes Servings: 6 

  1. Preheat broiler. Position rack second from top. 
  2. Beat eggs in large bowl. Fold in squash and cheese. 
  3. Heat oil 2 to 3 minutes in medium nonstick, broiler-safe skillet over medium heat, turning pan to coat. Add egg mixture and cook 3 minutes to set bottom. Reduce heat to medium-low and cook 3 to 5 minutes, lifting edges occasionally and tilting pan so uncooked egg mixture flows to bottom.
  4. Broil 3 to 4 minutes or until frittata is browned and set. Serve warm or at room temperature. Nutritional Info Per Serving: 177 cal, 11 g pro, 7 g carb, 12.5 g fat, 4 g sat fat, 222 mg chol, 2 g fiber, 291 mg sodium  

3. Make it a Dinner: Lemony Stuffed Sole

1 lb sole or flounder fillets1/4 tsp salt1/8 tsp freshly ground black pepper1 c Summer Squash Sauté1 tsp extra virgin olive oil1/4 c dry white wine, or 2 Tbsp freshly squeezed lemon juice mixed with 2 Tbsp vegetable broth1 Tbsp butter2 tsp freshly squeezed lemon juice1/2 tsp freshly grated lemon zest1 tsp finely chopped fresh parsley Time: 15 minutes Servings: 4

  1. Season both sides of fish with salt and pepper. Place 1 fillet on flat surface and spread 2 tablespoons of the squash evenly over top, leaving a 1/2" margin on both ends. Starting with one end, roll fillet into a cylinder and secure with wooden pick. Repeat with remaining sole and squash.
  2. Heat oil in 12" nonstick skillet over medium heat and add sole, seam side up. Cook 2 minutes and add wine. Reduce heat to medium-low, cover, and cook 5 minutes longer, until fish is opaque.
  3. Transfer sole to a plate and tent loosely with foil. Add butter, lemon juice, and lemon zest to skillet. Remove from heat, swirl until butter melts, and spoon over sole. Sprinkle with parsley. Remove pick before serving. Nutritional Info Per Serving: 171 cal, 20 g pro, 4 g carb, 7 g fat, 2.5 g sat fat, 61 mg chol, 1 g fiber, 323 mg sodium More from Prevention: Cool Down With Refreshing Cucumber Recipes