Pan-seared summer squash with spiced lemon vinaigrette
2
Points®
Total time: 25 min • Prep: 18 min • Cook: 7 min • Serves: 6 • Difficulty: Easy
This recipe is one of our favorite ways to use up lots of summer squash. Pan-searing the squash gives them a delightfully tender texture and takes just 5 minutes to cook. The dressing also comes together quickly—mix lemon zest and juice, olive oil, garlic, harissa, and cumin in a small bowl or jar and you're done. You should also keep in mind that different harissa brands vary in spiciness, so you may want to add a little bit, give the dressing a taste, and go from there. You can always add more, but you can't take any away! Finish this beautiful dish off with a colorful topping of chopped fresh parsley.
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
Instructions
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 cup
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