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Pan-Seared Summer Squash with Crisp Rosemary

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Serves 3-4

Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

  • 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 (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 1.5, Protein (g): 1, Monounsaturated Fat (g): 7, Carbohydrates (mg): 3, Polyunsaturated Fat (mg): 1, Sodium (g): 140, Cholesterol (g): 0, Fiber (g): 1,

Photo: Scott Phillips

This was so easy to make and simply delicious! The rosemary really enhances the pan grilled squash! I tried to give this recipe 5 stars, but whenever I attempt to submit they disappear..Fine Cooking, this one's a winner!

This was simple but excellent. A great way to use some of that summer squash abundance.

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