Pan-Seared Summer Squash with Basil and Lemon Vinaigrette

Pan-Seared Summer Squash with Basil and Lemon Vinaigrette

Serves 4
Thick rounds of summer squash seared in a piping hot pan — cast iron is best — until just blackened, then tossed with a fragrant fresh basil and lemon vinaigrette.
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons sliced fresh basil, chopped
  • 1/4 teaspoon fine sea salt
  • 2 large zucchini or yellow summer squash, sliced into thin rounds
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For the vinaigrette, in a small bowl, whisk together oil, lemon juice, lemon zest, basil and salt.

For the squash, heat a large skillet (cast iron is best) until very hot. Place squash in pan and sear over high heat, until blackened, 2 to 3 minutes. Flip onto other side and sear additional 2 to 3 minutes, until both sides are blackened.

Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.
Nutritional Info: 
Per Serving: 120 calories (100 from fat), 11g total fat, 1.5g saturated fat, 160mg sodium, 6g carbohydrates, (2 g dietary fiber, 3g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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