Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • For the vinaigrette, in a small bowl, whisk together oil, lemon zest, lemon juice, basil and salt. Set aside.
  • Heat a large skillet (cast iron is best) until very hot. 
  • Place squash in the pan and sear over high heat, until browned and charred in spots, 2 to 3 minutes. 
  • Flip and sear until both sides are browned, an additional 2 to 3 minutes. 
  • Transfer zucchini to a large platter. 
  • Spoon vinaigrette over zucchini. Serve warm.