Recipe
When zucchini season arrives, all the gardeners look for easy ways to serve the bountiful harvest. This recipe involves searing the juicy squashes, concentrating their flavor and browning the slices for a slight sweetness. Garlic, wine vinegar and fresh basil add a little pizzazz.
Ingredients
- 2 small yellow summer squash
- 2 small zucchini
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 cup fresh basil, thinly sliced
Preparation
- Cut squash and zucchini lengthwise into ½-inch wide pieces, then cut into 2-inch-long pieces and reserve.
- Chop the garlic and reserve.
- Place a large skillet over medium-high heat until hot. Drizzle the olive oil into the pan, swirl to coat, then add the squash pieces. Sear, turning occasionally, until browned in spots, about 5 minutes. Add the garlic and stir for a few seconds. Drizzle in the vinegar, stir in salt, and remove from heat.
- Serve topped with basil.
Serving Suggestions
Serve with grilled chicken, quesadillas or pasta. Summer squash pairs well with a variety of flavors.
Nutritional Information
140 calories, 7 g. fat, 0 mg. cholesterol, 310 mg. sodium, 17 g. carbohydrate, 3 g. fiber, 4 g. protein
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