Seared Summer Squash

Ingredients

3 straight yellow summer squash or zucchini, 8 inches long and 2 inches wide ( 6-8oz each)

1 TBSP of grapeseed or other high-heat oil

Kosher salt

1/2 cup packed fresh mint lease

1/2 tsp crushed red pepper flakes

1/2 tsp finely minced lemon zest

1/4 cup vinaigrette (of your choosing)

Freshly ground black pepper

Instructions

Trim ends off of the squash and then cut the squash into bite sized chunks.

Heat a large, heavy skillet over high heat. Add the grapeseed oil and when you see it lightly smoke, carefully add the squash pieces to the pan cut-side down, making sure they sit flat in the pan. Sear without disturbing them, until the bottom is nicely browned, about 3 minutes. Remove the pan from the heat, season the squash with a few pinches of salt, and let them sit while you assemble the remaining step.

Mince the mint leaves and place them in a large bowl. Add the pepper flakes, lemon zest, and vinaigrette, and a good amount of black pepper. Add the cooked squash while still hot and toss well, Serve.

Recipe sourced from How to Cook by Hugh Acheson.