Ingredients:

  • 1 lb (450g) yellow summer squash, sliced into ¼ inch rounds
  • 1 lb (450g) zucchini, sliced into ¼ inch rounds
  • 1 medium (150g) yellow onion, thinly sliced
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, minced
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Toss the sliced squash, zucchini, and onions in a large bowl with the olive oil, salt, and pepper until every piece is lightly coated.
  2. Heat a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until the oil shimmers.
  3. Add the vegetables in a single layer, working in batches if needed. Sear undisturbed for 3-4 minutes until edges are deeply browned, then flip and cook for another 3-4 minutes.
  4. Reduce heat to medium and stir in the minced garlic. Sauté for 60 seconds until fragrant.
  5. Remove from heat immediately and toss with fresh parsley.