One of my favorite vegetables is pan-seared zucchini. I love the way it gets all blackened and crispy on the outside, and delicious on the inside. Zucchini is also one of the easiest vegetables to digest, making it a great healing food, especially for SIBO patients.
So, when I came across this recipe by Whole Foods Market, I had to try it. And it was a hit, so I’m sharing it here.
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons sliced fresh basil, chopped
- 1/4 teaspoon fine sea salt
- 2 large zucchini or yellow summer squash, sliced into thin rounds
For the vinaigrette, in a small bowl, whisk together oil, lemon juice, lemon zest, basil and salt.
For the squash, heat a large skillet (cast iron is best) until very hot. Place squash in pan and sear over high heat, until blackened, 2 to 3 minutes. Flip onto other side and sear additional 2 to 3 minutes, until both sides are blackened.
Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.
Nutritional Info:
Pr Serving: 120 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 160mg sodium, 6g carbohydrate (2g dietary fiber, 3g sugar), 2g protein
Special Dietary Info:
Gluten Free, Dairy Free, Vegan
I encourage you to try it out, and let me know what you think in the comments below!
With nearly 20 years of clinical experience in the healing arts profession, Dr Lisa Giusiana uses the knowledge-base she has acquired from her degrees as a Doctor of Chiropractic, Certified Traditional Naturopath and Holistic Health Practitioner to share what she knows and help others THRIVE and Live Fully Alive.