Pan Seared Summer Squash With Fresh Basil And Lemon Vinaigrette Recipes

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PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

SAUTEED SUMMER SQUASH WITH BASIL



Sauteed Summer Squash With Basil image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds young fresh summer squash
3 tablespoons olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh basil leaves

Steps:

  • Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
  • Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams

SAUTEED PATTY PAN SQUASH



Sauteed Patty Pan Squash image

Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".

Provided by Tastyeatsathome

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
½ sweet yellow onion (such as Vidalia®), thinly sliced
4 patty pan squash, sliced to 1/2-inch-thick pieces
3 cloves garlic, crushed, or more to taste
1 dash lemon pepper
1 ½ cups packed fresh spinach
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ lemon, juiced
1 ½ teaspoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
  • Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g

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