Ingredients:

  • 1 lb yellow summer squash, sliced into ½-inch rounds
  • 1 lb zucchini, sliced into ½-inch rounds
  • ½ cup yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the yellow squash and zucchini into uniform half-inch rounds and set them aside in a large bowl.
  2. Place a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Once the butter foams, add the diced onions and sauté for 3–4 minutes until translucent and golden.
  3. Increase the heat to high and add the remaining 2 tablespoons of butter. Once melted, add the squash and zucchini in a single layer. Let them sit undisturbed for 2–3 minutes to develop a mahogany-colored crust.
  4. Flip the vegetables and sauté for another 3–5 minutes, stirring occasionally, until they are tender-crisp.
  5. Push the vegetables to the edges of the pan and add the minced garlic to the center. Sauté for 60 seconds until fragrant.
  6. Stir in the salt, black pepper, and fresh lemon juice. Remove from heat and garnish with chopped fresh parsley.