Recipe: <!-- -->Pan-Seared Summer Squash with Basil and Lemon Vinaigrette<!-- --> | Whole Foods Mark
Thick rounds of summer squash seared in a piping hot pan — cast iron is best — until just blackened, then tossed with a fragrant fresh basil and lemon vinaigrette.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons sliced fresh basil
- 1/4 teaspoon fine sea salt
- 2 large zucchini or yellow summer squash, sliced into thin rounds
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