Ingredients:

  • 2 medium zucchinis, sliced into 1/4 inch rounds (approx. 1 lb / 450g)
  • 1 medium yellow squash, sliced into 1/4 inch rounds (approx. 1/2 lb / 225g)
  • 1/2 small yellow onion, thinly sliced (approx. 3 oz / 85g)
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Wash and dry the zucchini and yellow squash thoroughly to prevent steaming.
  2. Slice the vegetables into uniform 1/4-inch rounds.
  3. Finely dice the onion and mince the garlic, keeping them in separate piles.
  4. Heat the olive oil in a large cast iron or stainless steel skillet over medium-high heat until it shimmers.
  5. Add the sliced onions and sauté for 2-3 minutes until translucent.
  6. Add the zucchini and yellow squash in a single layer; cook undisturbed for 2-3 minutes until the bottoms are mahogany-colored.
  7. Toss the vegetables and cook for another 3-4 minutes, stirring occasionally, until tender but still having a slight snap.
  8. Stir in the minced garlic, salt, and pepper. Cook for 60-90 seconds until the garlic is fragrant.
  9. Remove the pan from the heat immediately.
  10. Drizzle with fresh lemon juice and sprinkle with chopped parsley, tossing one last time to coat.