Seared Summer Squash

Approx. 70 Calories per serving. Recipe serves 1.

(Entire meal has approx. 175 Calories)

For the last couple of weeks, tiny young summer squash and zucchini have been available at the Downtown Phoenix Public Market. I've primarily eaten them by chopping them and adding to salads or by grilling them on my George Foreman grill. Last night, I decided to try something a little bit more flavorful, since I was planning to pop a fairly bland fish fillet (Gorton's Garlic Butter) into the microwave.


Ingredients

• 3 small summer squash (approx. 5" long, 1" diameter)
• light spray of olive oil
• 1/3 Tbs balsamic vinegar
  

Directions

1. Wash squash and cut in half
2. Spray a light coating of olive oil into a non-stick pan
3. Heat pan on high until very hot.
4. Add squash to pan, cut side down.
5. Heat, without moving, until cut side is seared and light brown
6. Add vinegar to hot pan and toss squash to coat.
7. With cut side down, reduce vinegar so it forms a "crunchy" coating on squash.
8. Serve hot.