Pan Seared Summer Squash With Fresh Basil and Lemon Vinaigrette

READY IN: 15mins
Recipe by Vegan Courtney

This recipe was in today's Whole Foods email circular. It would pair well with grilled tempeh.

Top Review by wunkermania

This was so yummy! I grilled my zucchini and put the vinaigrette on. I also put the vinaigrette on the salmon I grilled and it was delicious. I love this because it is a healthy alternative to heavy lemon butter sauce. Thanks for posting!

Ingredients Nutrition


  1. For the vinaigrette, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt.
  2. Slice the zucchini into large rounds.
  3. Warm a 10-inch skillet (Whole Foods suggests cast iron) until very hot.
  4. Place the zucchini in pan and sear over high heat, until blackened, 2–3 minutes.
  5. Flip onto other side and sear additional 2–3 minutes, until both sides are blackened.
  6. Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.

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