Vanillabrite's Delights

Vegan Summer Squash Piccata

Ingredients:
1 (6 to 7 inch) zucchini squash
1 (6 to 7 inch) yellow squash
6 Tbsp Earth Balance Organic Natural Buttery Spread, divided
1 cup panko breadcrumbs
1 cup flour
1 Tbsp capers
Juice and zest from one lemon
Salt and pepper to taste

Slice the tops and ends off both squash. Slice the squash lengthwise, making ¼ inch thick planks. You should get at least 4 planks per squash.

Melt 2 tablespoons Earth Balance Organic Natural Buttery Spread in a saucepan or in the microwave. Place in a bowl. Place breadcrumbs and flour in separate bowls. Season flour with salt and pepper. Dust each plank with flour, tapping off any excess. Brush each plank, using a pastry brush, with the melted Earth Balance Organic Natural Buttery Spread. Coat Squash with breadcrumbs, pressing firmply to help the breadcrumbs stick.

Heat two tablespoons Earth Balance Organic Natural Buttery Spread in a large saute’ pan over medium heat. Sear squash 3 minutes per side, until breadcrumbs turn golden and squash is cooked through. Remove from pan.

Melt two tablespoons Earth Balance Organic Natural Buttery Spread in a small saucepan. Stir in capers and lemon juice and zest.

Place two squash planks on each plate and drizzle with caper butter sauce. Serve with angekl hair pasta, rice pilaf or sautéed mushrooms.

Borrowed from: http://www.earthbalancenatural.com

*Earth Balance Organic Natural Buttery Spread can be replaced with regular butter or margarine.

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