Servings: 3-4
Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.
Ingredients
- 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
Preparation
- 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.
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Reviews (5 reviews)
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ShenandoahValley | 11/27/2019Not sure I'd try this again. I worried about the high heat/Olive Oil combo or really any oil with the smoke point. I stayed below high but did turn it up more than normal and sure enough the oil eventually burned/smoked away and my well seasoned pan really dried out. While one side did get a nice brown on most of the veggies some were burned and some did not cook enough as I was trying to keep them from burning.
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ShenandoahValley | 11/27/2019
I've not made this yet but would high heat in a cast iron start smoking and be way too hot for veggies?
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