Yellow Squash in Dipping Oil
Elevate simple ingredients into a masterpiece with this vibrant dish of *Yellow Squash in Dipping Oil*. Tender slices of golden-yellow squash are pan-seared to perfection, creating a caramelized exterior that pairs beautifully with the robust flavor of herb-infused olive oil. A blend of garlic, fresh rosemary, thyme, and a touch of zesty lemon juice adds depth to the dipping oil, while optional red pepper flakes bring a hint of heat for those who love a kick. Finished with a sprinkle of fresh parsley, this recipe is quick to prepare, taking just 20 minutes from start to finish. Perfect as a side dish, appetizer, or light snack, serve this squash warm or at room temperature alongside crusty bread or as a stand-alone delight. Simple, healthy, and bursting with Mediterranean-inspired flavor, this recipe is an elegant way to transform everyday ingredients into a delightful culinary experience.
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Recipe Information
Ingredients
- 4 medium-sized yellow squash
- 0.25 cup extra virgin olive oil
- 3 large garlic cloves
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon parsley (for garnish)
Instructions
Wash the yellow squash and slice them into 1/4-inch thick rounds.
Heat a large skillet over medium-high heat and grease it lightly with a drizzle of olive oil (not included in the 1/4 cup measurement).
Working in batches, add the yellow squash rounds to the skillet in a single layer. Cook each side for 2-3 minutes until golden and tender. Remove from the skillet and set aside on a serving plate.
In a small saucepan, heat 0.25 cup extra virgin olive oil over low heat.
Add the minced garlic cloves to the warm olive oil and cook gently for about 1 minute, ensuring the garlic does not burn.
Stir in the rosemary, thyme, and red pepper flakes (if using). Let the herbs infuse the oil for another 2-3 minutes on low heat.
Remove the saucepan from the heat and stir in the kosher salt, black pepper, and lemon juice.
Drizzle half of the warm dipping oil over the cooked yellow squash on the serving plate.
Pour the remaining oil into a small bowl for dipping purposes.
Garnish the squash with freshly chopped parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 23.5 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
