Home » Recipes » Pan-Seared Summer Squash with Basil and Lemon Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons sliced fresh basil
1/4 teaspoon fine sea salt
2 large zucchini or yellow summer squash, sliced into thin rounds
For the vinaigrette, in a small bowl, whisk together oil, lemon zest, lemon juice, basil and salt. Set aside.
Heat a large skillet (cast iron is best) until very hot. Place squash in the pan and sear over high heat, until browned and charred in spots, 2 to 3 minutes. Flip and sear until both sides are browned, an additional 2 to 3 minutes. Transfer zucchini to a large platter. Spoon vinaigrette over zucchini. Serve warm.
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.
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