Deborah Madison's Summer Squash Tartines with Rosemary and Lemon

Name: Deborah Madison's Summer Squash Tartines with Rosemary and Lemon
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 long pieces of baguette, sliced diagonally; 1 teaspoon minced fresh rosemary; 1 Grated zest of lemon; 1 teaspoon olive oil; 4 servings Olive oil and garlic for the bread; 118 milliliters ricotta cheese; 4 servings Sea salt and freshly ground pepper

Need a vegetarian hor d'oeuvre? Deborah Madison's Summer Squash Tartines with Rosemary and Lemon could be a great recipe to try. This recipe makes 4 servings with 864 calories, 25g of protein, and 28g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of ricotta cheese, rosemary, lemon zest, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat the oil in a nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the squash, sauté for 1 minute or so to warm, then add a splash of water and cover. Cook over medium-high heat until the squash is soft, about 3 minutes.

Ingredients you will need

Squash

Water

Remove the lid, add the rosemary and lemon zest, toss it with the squash, and then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Zest

Rosemary

Squash

Lightly brush the cut surface of the baguette pieces with olive oil, then toast until golden and crisp. While the bread is hot, rub the cut surfaces with the garlic.

Ingredients you will need

Olive Oil