Pan seared summer squash with fresh basil - . Today I am sharing this Pan seared summer squash with fresh basil! A quick and easy dinner that is ready in under 15 minutes! DIRECTIONS For the vinaigrette, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt. Using tongs, turn the squash onto the other cut side. 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. Sautéed Baby Squash with Basil and Feta.
This simple preparation yields delicious results in a versatile side dish.
If baby pattypan squash are Recently they have been selling some pretty large patty pan squash at the farmers' market, much larger than the little baby ones you often see roasted.
Thai dressing base (coconut vinegar - fish sauce - maple Trim the ends from the summer squash; using a peeler, cut the squash into thin ribbons, or.
You can cook Pan seared summer squash with fresh basil with 5 Ingredients and 3 steps. See the following guide!
Ingredients for Pan seared summer squash with fresh basil:
- 1 large summer squash.
- 3 tbsp extra virgin olive oil.
- 1 kosher salt and freshly ground pepper.
- 20 fresh basil chopped. ( because I made a huge squash and after chopped it required a lot.).
- 1 tsp onion salt.
I always serve fresh lemon along with cooked fish, so that could have enhanced the flavor above and beyond the base recipe. The Best Pan Seared Shrimp Recipes on Yummly Mix the butter and flour together into a paste. For a faster option, you can use an equal amount of raw zucchini noodles or ribbons in place of the spaghetti squash.
Step by step how to cook Pan seared summer squash with fresh basil:
- 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..
- 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..
- 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;.
Sign up for the Cooking Light Daily Newsletter. Quick dinner ideas, nutrition tips, and fresh. Recipe Pairing Guides » Pan-Seared Summer Squash with Crisp Rosemary. Easy and quick to make dish for summer squashes or zucchini. Then season with fresh chopped greens Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge.