Pan Seared Summer Squash With Fresh Basil and Lemon Vinaigrette
"This recipe was in today's Whole Foods email circular. It would pair well with grilled tempeh."
photo by luvinlif2k
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil, chopped
- 1⁄4 teaspoon sea salt
- 2 large green zucchini
directions
- For the vinaigrette, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt.
- Slice the zucchini into large rounds.
- Warm a 10-inch skillet (Whole Foods suggests cast iron) until very hot.
- Place the zucchini in pan and sear over high heat, until blackened, 2–3 minutes.
- Flip onto other side and sear additional 2–3 minutes, until both sides are blackened.
- Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.
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Reviews
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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! -
I really loved the flavor of this zucchini. I'm going to try cooking zucchini like this next time to put over my vegan pizza. Thanks for the yummy recipe and I'll let you know how the pizza turns out. ;) -
The best zucchini dish I evere ate ! Basil -lemon vinaigrette is very flavorful. I used shallot salt instead of sea salt, and baby zucchini instead of large . I will definetely make it again and again. Thank you !
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Easy and delicious! I love basil & lemon and this sauce was great with the zucchini. I did not have lemon zest on hand and used "fresh" basil from a tube but this turned out great. I think the lemon zest may have been overkill for the sauce but will try it next time... and there WILL be a next time! Thanks!
Tweaks
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The best zucchini dish I evere ate ! Basil -lemon vinaigrette is very flavorful. I used shallot salt instead of sea salt, and baby zucchini instead of large . I will definetely make it again and again. Thank you !
RECIPE SUBMITTED BY
Vegan Courtney
United States
I'm a health-conscious vegan with a serious sweet tooth. A lot of my first recipes on here weren't vegan, but they're family favorites that can be easily adapted. I'm broadening my horizons and learning how to a) cook easy but tasty food, and b) be patient and cook more time consuming dishes.
I'm passionate about mathematics, yoga, tasty food, dancing, the love of my life (also known as Tim), and our cat Moo. I work in the math department of a small liberal arts college for now. I hope to get my PhD in pure math (not sure exactly which field yet).
I'll try anything once (as long as it doesn't involve eating anything from anything with orifices). My favorite comfort food cookbooks are How it All Vegan and Vegan Vittles, which adapt a lot of familiar dishes into animal-friendly alternatives.
I can usually be found curled up working on a proof or a good book.
My biggest pet peeve is too much sugar in prepared food!
