Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, pan seared summer squash with fresh basil. It is one of my favorites. This time, I will make it a bit tasty. 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.

Pan seared summer squash with fresh basil is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pan seared summer squash with fresh basil is something that I have loved my entire life.

To get started with this particular recipe, we must 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 cook it.

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

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

Arrange scallops on top of fettuccine mixture. Recipe Pairing Guides » Pan-Seared Summer Squash with Crisp Rosemary. Mix the butter and flour together into a paste. Patty Pan Squash Stuffed with Basil Orzo

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;

These summer squashes – with their tam o' shanter shape and luscious colors – look more pretty than edible, but they are really tasty, so have no mercy, grab them off that fall centerpiece and cook 'em up while they are fresh and tender! Celebrate summer with this seared summer squash with pistachio pesto recipe. Meanwhile, in a food processor, pulse pistachios and garlic to finely chop. Easy and quick to make dish for summer squashes or zucchini. Warm frying pan up with a tablespoon of oil over moderate heat, add sliced squash and cook, when slices at the Then season with fresh chopped greens Trim the ends from the summer squash; using a peeler, cut the squash into thin ribbons, or using a sharp knife, cut the squash lengthwise into slices about ¼ inch thick.

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