Pan Seared Summer Squash

Makes: 3 servings

Prep time: 10 min

Cook time: 10 min

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.