Pan-Seared Summer Squash with Crisp Rosemary
by Allison Ehri Kreitler
Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.
Serves 3-4
To learn more, read the article:
There’s Something About Rosemary
3 Tbs. extra-virgin olive oil
14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds
Kosher salt and freshly ground black pepper
1 Tbs. whole fresh rosemary leaves
Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.
nutrition information (per serving):
Calories
(kcal):
110;
Fat
(g):
10;
Fat Calories
(kcal):
90;
Saturated Fat
(g):
1.5;
Protein
(g):
1;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
3;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
140;
Cholesterol
(mg):
0;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 95
, pp. 66
September 1, 2008
