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Pan-seared summer squash medley with lemon and mint

Pan-seared summer squash medley with lemon and mint


2 teaspoons
olive oil
1 medium summer squash, cut into 1/2-inch-thick slices
1 large zucchini, cut into 1/2-inch-thick slices
1/8 teaspoon salt
2 tablespoons  slivered fresh mint leaves
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper


In large nonstick or cast-iron skillet, heat oil over high heat until almost shimmering hot. Arrange the squash in the skillet in a single layer (do in 2 batches if your pan can’t accommodate them all). Sprinkle with salt and let cook undisturbed until golden brown, about 5 minutes. Using tongs, flip over slices and continue cooking until golden brown on the second side, 4-5 minutes longer.



10 minutes

Prep Time

10 minutes

Cook Time

Nutrition facts

Serving Size 3/4 cup
Calories 50        
Fat 2.5 g
Sat Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 80 mg
Carbohydrate 6 g
Fiber 2 g
Protein 2 g

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