Ingredients:

  • 1/2 lb zucchini, sliced into 1/4-inch rounds
  • 1/2 lb yellow summer squash, sliced into 1/4-inch rounds
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions:

  1. Slice the zucchini and yellow squash into uniform 1/4-inch rounds and finely mince the garlic.
  2. Heat a 12-inch wide skillet over medium-high heat. Add avocado oil and butter until the butter is foaming and oil is shimmering.
  3. Add the squash in a single layer. Let sit undisturbed for 2–3 minutes to develop a golden-brown sear, then toss and cook for another 3 minutes until just tender.
  4. Reduce heat to medium and stir in minced garlic; sauté for 60 seconds until aromatic.
  5. Remove from heat immediately and stir in lemon juice, lemon zest, salt, pepper, and fresh parsley.