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Pan-Seared Summer Squash with Crisp Rosemary

Scott Phillips

Servings: 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

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 140
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


Rate or Review


  • pokano | 07/23/2017

    Delicious recipe for zucchini without the ubiquitous tomato as a side dish.

  • Qnance | 03/21/2017

    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!

  • OrganicGirl98 | 10/18/2009

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

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