Pan seared summer squash with fresh basil

1. 1

   Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot.

2. 2

   Arrange the squash in the skillet, cut side down and in a single layer.

3. 3

   Season with 1/4 tsp.

4. 4

   salt and a few grinds of pepper.

5. 5

   Sprinkle the fresh basil over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes.

6. 6

   Using tongs, turn the squash onto the other cut side.

7. 7

   Sprinkle with another 1/4 tsp.

8. 8

   salt and cook until tender and nicely browned on the second side, about 2 minutes more.

9. 9

   Transfer the squash and crisp basil to plates or a serving bowl.

10. 10

    nutrition information (per serving): Calories (kcal): 110; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 1; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 1; Sodium (mg):sodium mg 140; Cholesterol (mg):cholesterol mg 0; Fiber (g): fiber g 1;

* Per serving · 4 servings · Values may vary.

No additional tips available.