Ingredients:

  • 2 medium (300g) yellow squash, sliced into 1/4 inch rounds
  • 2 medium (300g) zucchini, sliced into 1/4 inch rounds
  • 1 small (100g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tsp (1g) dried oregano

Instructions:

  1. Slice the zucchini and yellow squash into equal 1/4 inch rounds. Dice the onion finely and mince the garlic. Note: Keep the garlic separate from the onion so it doesn't burn.
  2. Heat the olive oil over medium high heat until shimmering. Add the diced onion and sauté for 3–5 minutes until translucent.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Increase heat to high. Add the Squash and Zucchini in a single layer.
  5. Let the vegetables sit undisturbed for 2–3 minutes until a mahogany colored crust forms.
  6. Gently toss the vegetables to coat in the garlic oil.
  7. Sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp dried oregano.
  8. Sauté for another 3–5 minutes until the edges are browned but the centers remain crisp tender.