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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pan seared summer squash with fresh basil. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pan seared summer squash with fresh basil is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pan seared summer squash with fresh basil is something which I’ve loved my whole life. They are fine and they look wonderful.

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.

To get started with this particular recipe, we have to prepare a few components. 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. Take summer squash
  2. Make ready extra virgin olive oil
  3. Prepare kosher salt and freshly ground pepper
  4. Take fresh basil chopped. ( because I made a huge squash and after chopped it required a lot.)
  5. Prepare onion salt

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. Easy and quick to make dish for summer squashes or zucchini. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture.

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;

Recipe Pairing Guides » Pan-Seared Summer Squash with Crisp Rosemary. Mix the butter and flour together into a paste. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. house-made tomato sauce, fresh mozzarella & tomatoes, basil, roasted garlic oil.

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