
Pan-seared summer squash with spiced lemon vinaigrette
Ingredients
Uncooked 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
3 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
⅛ tsp, freshly ground (or to taste)
Fresh parsley
2 Tbsp, chopped