Ingredients:

  • 1 lb Zucchini, sliced into 1/4 inch half-moons
  • 1 lb Yellow Summer Squash, sliced into 1/4 inch half-moons
  • 3 cloves Garlic, thinly sliced
  • 2 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly cracked Black Pepper
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Slice the zucchini and yellow squash into consistent 1/4 inch half moons. Note: Uniformity prevents some pieces from mushing while others stay raw
  2. Heat the olive oil and butter in a 12 inch cast iron skillet over medium high heat. Wait until the butter foams and smells nutty.
  3. Add the squash in a single layer. Work in two batches if your pan is too small to avoid overcrowding.
  4. Let the squash sear undisturbed for 3 minutes until a mahogany crust forms.
  5. Toss the vegetables and sear for another 3-4 minutes until the edges are browned but the centers still have a snap.
  6. Reduce the heat to medium.
  7. Stir in the sliced garlic and sauté for 60 seconds until it smells fragrant but hasn't turned dark brown.
  8. Remove the pan from the heat immediately.
  9. Stir in the salt, pepper, and lemon juice.
  10. Fold in the chopped fresh parsley just before serving.