Pan Seared Summer Squash
Pan Seared Summer Squash
Makes: 3 servings
Prep time: 10 min
Cook time: 10 min
- 3 – 4 Yellow Squash
- 1 Cup Sunnyland Pecan Meal
- 1/4 Cup Sunnyland Pure 100% Pecan Oil
- Salt & Pepper to taste
Directions:
- Slice squash roughly 1/8″ thick either with a mandolin or a paring knife. You can adjust the thickness based on how crispy you would like your squash to be. The thinner you slice them, the crispier they will get when cooking.
- Once you have them sliced place them in a bowl filled with water in order to help them retain their moisture during cooking. This is important because we are keeping this dish healthier by not adding an egg wash!
- Set your stove on Medium-High and add a very thin layer of the Pecan Oil to the pan. It will take just a few minutes for the oil to come to temperature.
- While your Pecan Oil is heating, begin dredging the squash in the Pecan Meal. You will want to make sure to get a generous coating, pressing firmly to adhere the meal to the squash. Then, lightly salt and pepper squash on either side.
- After you make sure your oil is hot enough, (I always drop a little extra pecan meal in the pan to make sure it pops and sizzles) it is time to place your squash in the pan!
- Allow them to cook for 3 – 5 minutes on either side until golden brown.
Products Used
And there you have it…Pan Seared Summer Squash! A scrumptious summer treat for you and your family. Quick, simple, and perfect for the whole family!
A quick and simple side dish sure to please the whole family!
Tags: Side Dishes