Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pan seared summer squash with fresh basil. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pan seared summer squash with fresh basil is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Pan seared summer squash with fresh basil is something that I’ve loved my entire life. They are fine and they look fantastic.
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 recipe, we have to first 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 it.
The ingredients needed to make Pan seared summer squash with fresh basil:
- Get 1 large summer squash
- Make ready 3 tbsp extra virgin olive oil
- Take 1 kosher salt and freshly ground pepper
- Prepare 20 fresh basil chopped. ( because I made a huge squash and after chopped it required a lot.)
- Prepare 1 tsp onion salt
Arrange scallops on top of fettuccine mixture. Patty Pan Squash Stuffed with Basil Orzo 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! Easy and quick to make dish for summer squashes or zucchini.
Steps to make Pan seared summer squash with fresh basil:
- 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.
- 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.
- 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;
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 Recipe Pairing Guides » Pan-Seared Summer Squash with Crisp Rosemary. Brock cooks with a new vegetable! He uses a local organic patty pan squash to create a delicious vegan recipe. Mix the butter and flour together into a paste. Add back into soup, stir until thickened.
So that’s going to wrap it up for this special food pan seared summer squash with fresh basil recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
