Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 2 medium yellow summer squash, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 1 small yellow onion, thinly sliced (approx. 4 oz / 115g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Slice the zucchini and yellow squash into uniform 1/4-inch rounds.
  2. Heat the olive oil and butter in a 12-inch cast iron or stainless steel skillet over medium-high heat until the butter foams.
  3. Add the sliced onions and saute for 3-4 minutes until they become translucent and slightly golden.
  4. Increase heat to high and add the zucchini and summer squash in a single layer. Let the vegetables sit undisturbed for 2-3 minutes to develop a seared crust.
  5. Flip the vegetables and cook for another 2-3 minutes until the edges are mahogany-colored but the centers still have a slight bite.
  6. Reduce heat to medium and stir in the minced garlic, salt, and pepper. Toss constantly for 60 seconds until the garlic is fragrant and the vegetables are glazed.
  7. Remove from heat immediately to prevent overcooking.