Pan Seared Summer Squash With Fresh Basil and Lemon Vinaigrette

Recipe by Vegan Courtney
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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