Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pan seared summer squash with fresh basil. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Pan seared summer squash with fresh basil is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular 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 cook that.
The ingredients needed to make Pan seared summer squash with fresh basil:
- Prepare 1 large summer squash
- Take 3 tbsp extra virgin olive oil
- Get 1 kosher salt and freshly ground pepper
- Make ready 20 fresh basil chopped. ( because I made a huge squash and after chopped it required a lot.)
- Get 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.
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