Ingredients:

  • 1 medium zucchini (approx. 8 oz / 225g), sliced into 1/4 inch rounds
  • 1 medium yellow summer squash (approx. 8 oz / 225g), sliced into 1/4 inch rounds
  • 1/2 small yellow onion (approx. 3 oz / 85g), diced
  • 2 tbsp (28g) salted butter
  • 3 cloves garlic (approx. 9g), minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 2 tbsp (8g) grated Parmesan cheese
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Slice the zucchini and yellow squash into uniform 1/4 inch rounds.
  2. Heat the butter in the skillet over medium-high heat until the butter foams. Add the diced onions and sauté for 2–3 minutes until they become translucent and fragrant.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant but not brown.
  4. Increase the heat to high and add the zucchini and yellow squash in a single layer. Let the vegetables sit undisturbed for 2–3 minutes to develop golden-brown, caramelized edges.
  5. Toss gently and cook for another 3–5 minutes until the squash is tender-crisp.
  6. Remove the pan from the heat. Sprinkle in the salt and black pepper, then stir in the grated Parmesan cheese and fresh parsley.