Thick rounds of summer squash seared in a piping hot pan — cast iron is best — until just blackened, then tossed with a fragrant fresh basil and lemon vinaigrette.

Serves 4

INGREDIENTS:

3 TB extra virgin olive oil
2 TB lemon juice
1 tsp lemon zest
2 TB fresh basil, chopped
1/4 tsp sea salt
2 large green zucchini

DIRECTIONS:

Make the vinaigrette: In a small bowl, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt.

Make the zucchini: Slice the zucchini into large rounds. Warm a 10-inch skillet (cast iron is best) until very hot. Place the zucchini in pan and sear over high heat, until blackened, 2–3 minutes. Flip onto other side and sear additional 2–3 minutes, until both sides are blackened.

Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.