{{ :recipes:pan-seared_summer_squash_with_crisp_rosemary.jpg?direct&200|}}

====== Pan-Seared Squash w/Crisp Rosemary ======

/* Description */

[[http://www.finecooking.com/recipes/pan-seared-summer-squash-rosemary.aspx | Fine Cooking 95]]

<WRAP right>{(rater>id=100|name=Pan-seared Summer Squash With Crisp Rosemary|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:** 3-4 servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== 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

====== Directions ======
  - 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.

====== Notes ======


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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