Pan Seared Summer Squash With Fresh Basil and Lemon Vinaigrette
15 mins (prep 5, cooking 10)
7 ingredients
4 servings
This recipe was in today's Whole Foods email circular. It would pair well with grilled tempeh.

Categories:  side-dish , <-15-mins , vegan , beginner-cook , seasonal , easy , gluten-free , quick , summer , free-of... , vegetarian , squash , vegetable , time-to-make ,
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Serving Size (21.03 g)
Servings 4
Amount per Serving
Calories 101.44 Calories from Fat 100.26
% Daily Value *
Total Fat 11.14g 68.57%
Saturated Fat 1.54g 30.76%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2.17mg 0.36%
Total Carbohydrate 0.93g 1.24%
Dietary Fiber 0.2 g 3.17%
Sugars 0.25 g %
Protein 0.08g 0.61%
Vitamin A 1.06IU% Vitamin C 4.45mg%
Calcium 2.21mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh basil, green zucchini