Pan seared summer squash with fresh basil
Pan seared summer squash with fresh basil

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pan seared summer squash with fresh basil. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really 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.

Pan seared summer squash with fresh basil is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Pan seared summer squash with fresh basil is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Prepare 1 large summer squash
  2. Make ready 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. Make ready 1 tsp onion salt

Tossed in a little butter with fresh basil and · Patty pan squash is versatile and makes for some delightful summer recipes. This easy recipe uses shallots and herbs and is a wonderful side dish. I always serve fresh lemon along with cooked fish, so that could have enhanced the flavor above and beyond the base recipe. For a faster option, you can use an equal amount of raw zucchini noodles or ribbons in place of the spaghetti squash.

Instructions 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;

Sign up for the Cooking Light Daily Newsletter. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Remove the pan from the heat and stir in the kale, basil and lemon juice. Easy and quick to make dish for summer squashes or zucchini.

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