Summer is the perfect time to add more vegetables to your diet. There are so many fresh veggies in season, including summer squash–the August Harvest of the Month.
This recipe for Pan Seared Summer Squash comes together in less than 30 minutes and is the perfect summer side dish. And squash doesn’t just taste delicious; it’s low calorie and great source of Vitamin C, so you can eat well and get healthy at the same time. Click here to print the recipe.
- 1 pound yellow summer squash, small variety
- 1 pound uncooked zucchini, small variety
- 1 tbsp. lemon zest
- 1½ tbsp. fresh lemon juice
- 2 tbsp. extra virgin olive oil
- 3 medium garlic clove(s), mashed to a paste
- 1 tsp. harissa paste or chile paste
- ¼ tsp. ground cumin
- Salt and pepper to taste
- 2 tbsp. fresh parsley, chopped
Directions: Trim squash; use a chef’s knife to quarter each one lengthwise. Using tip of your knife, trim away seeds (the seeds can make the dish watery). Cut squash into 1-in pieces. Heat a large nonstick skillet over medium-high heat.
Without crowding, add squash to dry skillet; cook, stirring often, until lightly blistered on both sides and tender to the point of a knife, 5-7 minutes. Meanwhile, in a small bowl or jar with a lid, combine lemon zest, lemon juice, oil, garlic, harissa and cumin to make dressing. Stir or shake to combine; season with salt and pepper.
Place squash in a large bowl and drizzle some dressing over top; toss to coat and combine, and add more as needed. Sprinkle with parsley; serve.