Pan-Seared Summer Squash with Basil and Lemon Vinaigrette
Serves 4
Time 20 min
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.
Special Diets:
Ingredients
- 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
Method
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.
Nutritional Info:
Per serving: 120 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 160mg sodium, 6g carbohydrates (2g dietary fiber, 3g sugar), 2g protein.
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.
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Ingredients
- 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