Pan-Seared Summer Squash with Basil and Lemon Vinaigrette

Serves 4
Time 20 min
Pan-Seared Summer Squash with Basil and Lemon Vinaigrette

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:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    3 tablespoonsextra-virgin olive oil
    2 tablespoonslemon juice
    1 teaspoonlemon zest
    2 tablespoonssliced fresh basil
    1/4 teaspoonfine sea salt
    2 largezucchini or yellow summer squash, sliced into thin rounds

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.

Nutritional Info

Serving Size

Calories

120

Total Fat

11g

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

160mg

Total Carbohydrate

6g

Dietary Fiber

2g

Total Sugars

3g

Protein

2g

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.