Step-by-Step Guide to Prepare Ultimate Pan seared summer squash with fresh basil

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, pan seared summer squash with fresh basil. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

DIRECTIONS For the vinaigrette, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt. French, Basil, Summer Squash, Tomato, Weekday, Side Dish, Summer, Healthy, Vegan, Vegetarian. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. 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.

Pan seared summer squash with fresh basil is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Pan seared summer squash with fresh basil is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have pan seared summer squash with fresh basil using 5 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pan seared summer squash with fresh basil:

1. Make ready 1 large summer squash
2. Get 3 tbsp extra virgin olive oil
3. Get 1 kosher salt and freshly ground pepper
4. Make ready 20 fresh basil chopped. ( because I made a huge squash and after chopped it required a lot.)
5. Take 1 tsp onion salt

Gently mix the vegetables and spread them out Season the squash ribbons with salt, lemon and a little drizzle of olive oil. Once the pan is hot, gently lay the trout fillets skin side down in the pan. Learn how to make Pan-seared summer squash with spiced lemon vinaigrette & see the Smartpoints value of this great recipe. Finish this beautiful dish off with a colorful topping of chopped fresh parsley.

Steps to make Pan seared summer squash with fresh basil:

1. Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper.
2. Sprinkle the fresh basil over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp basil to plates or a serving bowl.
3. nutrition information (per serving): Calories (kcal): 110; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 1; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 1; Sodium (mg):sodium mg 140; Cholesterol (mg):cholesterol mg 0; Fiber (g): fiber g 1;

Learn how to make Pan-seared summer squash with spiced lemon vinaigrette & see the Smartpoints value of this great recipe. Finish this beautiful dish off with a colorful topping of chopped fresh parsley. Brock cooks with a new vegetable! He uses a local organic patty pan squash to create a delicious vegan recipe. Strip the basil leaves from the stems.

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