Is it autumn yet? Not in Tampa. It’s still high summer and Florida’s unbearably humid subtropical climate makes me feel like a little dumpling in a steamer basket. I step outside of my nice, cool apartment and immediately I’m dripping with sweat and overcome by the suffocating swelter. My husband says I deserve an academy award for the dramatic storytelling– but the struggle is real! As I try to survive the summer doldrums all I want for dinner is something light and refreshing.
I often enjoy quickly sauteed courgettes (zucchini) during the summer, especially with fresh herbs (mint or thyme) and goat cheese. I do not typically combine zucchini and edamame, but I felt inspired to try something new. When I think of healthy, nourishing, and light– I think of edamame. I love the grassy flavor and delicate texture of these little green soybeans, which are high in fiber, protein, iron, and antioxidants. I could happily chow down on a bowl of edamame with just olive oil and sea salt.
My recipe for Lemony Courgettes with Edamame, Chile, and Yogurt is inspired by Middle Eastern flavors. Cooking the courgettes in olive oil with crushed red pepper flakes infuses the dish with just the right touch of chile heat. A squeeze of lemon juice brightens things up and a spoonful of yogurt is cool and tangy. You could serve it as a side dish, but on an unbearably hot summer’s day, this recipe is delicious and filling as a simple meal.
Lemony Courgettes with Edamame, Chile, and Yogurt
serves 4 as a side dish, 2 as a light meal
- 1 cup frozen shelled edamame
- 2-3 teaspoons olive oil
- 2 scallions
- 1/4 teaspoon crushed red pepper flakes
- 2 small or 1 large courgette, sliced into coins
- 1/2 large lemon
- Greek yogurt, for serving
- sea salt and freshly ground black pepper
Cook the frozen edamame in a small pot on the stovetop, according to package instructions. This should take about 5 minutes in boiling water. Drain and set aside.
Heat a large skillet over medium-high, with 2 teaspoons olive oil. (Use just enough olive oil to coat the pan, and no more.) Slice the scallions and add the white parts to the skillet, along with the crushed red pepper flakes. The goal is to get the oil hot enough to sizzle without burning the red pepper flakes. Once the oil is hot, add the courgette coins in a single layer. You may need to cook them in batches if they don’t all fit in the pan. Sprinkle with a pinch of salt and pepper.
Cook the courgette coins for a minute or two, until beginning to caramelize and turn golden brown. Use tongs to flip the coins and cook for a minute or two on the other side, all the while maintaining the heat without burning the seasonings.
Stir in the cooked edamame to heat through and combine with the flavorings in the pan. Turn off the heat. Add the juice of the lemon and taste– you want a nice lemony flavor and not overpowering tartness. Serve with a spoonful of Greek yogurt.