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, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Slice the zucchini and yellow squash into uniform 1/4-inch rounds. Finely dice the onion and mince the garlic.
  2. Place a 12-inch skillet over medium-high heat. Add olive oil and butter. Once the butter is melted and foamy, sauté diced onions for 3-4 minutes until translucent and slightly golden.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Increase heat slightly and add the zucchini and yellow squash in an even layer. Sear undisturbed for 2-3 minutes to develop a golden crust, then stir gently and cook for another 3-5 minutes until tender but still holding their shape.
  5. Remove the pan from heat. Immediately sprinkle with salt, black pepper, and grated Parmesan cheese. Toss gently to combine.