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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.
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
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Exclusively for Prime members in select ZIP codes.

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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.