Pan Seared Summer Squash with Fresh Basil and Lemon Vinaigrette
Elevate your summer side dishes with this vibrant and easy-to-make Pan Seared Summer Squash with Fresh Basil and Lemon Vinaigrette. Perfectly golden slices of tender yellow summer squash and zucchini are pan-seared to bring out their natural sweetness and then finished with a zesty lemon vinaigrette made with garlic, honey, and a touch of fresh lemon zest. A generous topping of torn basil leaves adds a fragrant, herbaceous flair to this simple yet elegant dish. Ready in just 20 minutes, this gluten-free and vegetarian recipe is an ideal accompaniment to grilled meats, fish, or served as a refreshing standalone snack. Packed with seasonal flavors and a hint of citrusy brightness, it’s the ultimate summertime side for your table!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium Yellow summer squash
- 2 medium Zucchini
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh basil leaves
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Honey
- 1 clove Garlic
Directions
Step 1
Wash the summer squash and zucchini thoroughly, then slice them lengthwise into 1/4-inch thick slices.
Step 2
In a small bowl, prepare the lemon vinaigrette by whisking together 2 tablespoons of olive oil, lemon juice, lemon zest, honey, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Finely mince the garlic and stir it into the vinaigrette. Set aside.
Step 3
Heat a large skillet or grill pan over medium-high heat. Add 2 tablespoons of olive oil to the pan and swirl to coat.
Step 4
Place the squash and zucchini slices in a single layer in the hot pan. Sprinkle them evenly with the remaining salt and pepper.
Step 5
Cook the squash for 3-4 minutes on each side, or until they are golden brown and tender but not falling apart. Depending on the size of your pan, you may need to work in batches.
Step 6
While the squash is still warm, transfer it to a serving plate. Drizzle the prepared lemon vinaigrette over the top.
Step 7
Roughly tear the fresh basil leaves and scatter them over the seared squash.
Step 8
Serve immediately as a side dish, or let the flavors meld together for a few minutes before serving.
Nutrition Facts
| Serving size | (905.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 757.5 |
| Total Fat 58.4g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 6098.7mg | 0% |
| Total Carbohydrate 55.1g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 45.3g | |
| Protein 8.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 173.7mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1838.6mg | 0% |
Source of Calories