Ingredients:

  • 1 lb zucchini, sliced into 1/4-inch rounds
  • 1 lb yellow summer squash, sliced into 1/4-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Slice the zucchini and yellow squash into uniform 1/4-inch rounds and set aside on a dry tray.
  2. Heat the olive oil over medium-high heat until shimmering. Add the sliced onions and sauté for 3–5 minutes until translucent and slightly golden.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Increase heat to high. Add the zucchini and squash in two batches. Spread in a single layer and let sit undisturbed for 2–3 minutes to develop a sear, then flip and cook for another 2 minutes. Remove the first batch and repeat with the second.
  5. Return all vegetables to the pan. Lower heat to medium and stir in the butter, salt, and pepper. Toss gently for 1 minute until coated in a glossy sheen.
  6. Remove from heat and stir in the Parmesan and parsley.