Recipe: Delicious Pan seared summer squash with fresh basil

Pan seared summer squash with fresh basil. Transfer zucchini to a large platter. For the vinaigrette, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt. Slice the zucchini into large rounds.

Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Using tongs, turn the squash onto the other cut side. You can have Pan seared summer squash with fresh basil using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pan seared summer squash with fresh basil

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

Transfer the squash and crisp basil to plates or a serving. Arrange the squash in the skillet, cut side down and in a single layer. Using tongs, turn the squash onto the other cut side. This recipe is one of our favorite ways to use up lots of summer squash.

Pan seared summer squash with fresh basil instructions

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;.

The dressing also comes together quickly—mix lemon zest and juice, olive oil, garlic, harissa, and cumin in a small bowl or jar and you're done. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Trim the ends from the squash; cut the squash on the diagonal into ¼-inch-thick slices. Working in batches if needed, arrange the squash in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and just starting to. Add with oil left in pan to the squash.