Pan-Seared Summer Squash with Spiced Lemon Vinaigrette

Total Time
25 min
18 min
7 min
This recipe by Virginia Willis, originally published in Secrets of the Southern Table, has been modified for WW with permission.


yellow summer squash

1 pound(s), small variety

uncooked zucchini

1 pound(s), small variety

lemon zest

1 Tbsp, (zest of 1 lemon)

fresh lemon juice

1½ Tbsp, (juice of 1/2 lemon)

extra virgin olive oil

2 Tbsp

garlic clove(s)

3 medium clove(s), mashed to a paste with a pinch of salt

harissa paste

1 tsp, or chile paste (or to taste)

ground cumin

¼ tsp

kosher salt

½ tsp, (or to taste)

black pepper

tsp, freshly ground (or to taste)

fresh parsley

2 Tbsp, chopped


  1. Trim squash; use a chef ’s knife to quarter each one lengthwise. Using tip of your knife, trim away seeds (the seeds can make the dish watery). Cut squash into 1-in pieces.
  2. Heat a large nonstick skillet over medium-high heat. Without crowding, add squash to dry skillet; cook, stirring often, until lightly blistered on both sides and tender to the point of a knife, 5-7 minutes.
  3. Meanwhile, in a small bowl or jar with a lid, combine lemon zest, lemon juice, oil, garlic, harissa and cumin to make dressing. Stir or shake to combine; season with salt and pepper.
  4. Place squash in a large bowl and drizzle some dressing over top; toss to coat and combine, and add more as needed. Sprinkle with parsley; serve.
  5. Serving size: rounded ¾ c

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