EATING
Pan-seared summer squash medley with lemon and mint
Pan-seared summer squash medley with lemon and mint
Ingredients
| 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 |
Directions
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.
4
Servings
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 |
