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:
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
Serving Size
Calories
120
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.