One of my favorite vegetables is pan-seared zucchini. I love the way it gets all blackened and crispy on the outside, and delicious on the inside. Zucchini is also one of the easiest vegetables to digest, making it a great healing food.


So, when I came across this recipe by Whole Foods Market, I had to try it. And it was a hit, so I’m sharing it here.

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons sliced fresh basil, chopped
  • 1/4 teaspoon fine sea salt
  • 2 large zucchini or yellow summer squash, sliced into thin rounds

For the vinaigrette, in a small bowl, whisk together oil, lemon juice, lemon zest, basil and salt.

For the squash, heat a large skillet (cast iron is best) until very hot. Place squash in pan and sear over high heat, until blackened, 2 to 3 minutes. Flip onto other side and sear additional 2 to 3 minutes, until both sides are blackened.

Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.

Nutritional Info:

Pr Serving: 120 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 160mg sodium, 6g carbohydrate (2g dietary fiber, 3g sugar), 2g protein

Special Dietary Info:

Gluten Free, Dairy Free, Vegan

1 Comment on Pan-Seared Zucchini with Lemon Basil Drizzle

Comments are closed.