Ingredients:

  • 1 medium (8 oz / 225g) zucchini, sliced into ¼-inch rounds
  • 1 medium (8 oz / 225g) yellow summer squash, sliced into ¼-inch rounds
  • ½ small (50g) yellow onion, thinly sliced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) extra virgin olive oil
  • ¼ cup (15g) grated Parmesan cheese
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper

Instructions:

  1. Wash and dry your zucchini and yellow squash thoroughly. Slice both into uniform ¼-inch rounds. Thinly slice the onion into half-moons.
  2. Heat the olive oil in a large cast iron skillet or non-stick pan over medium-high heat until it shimmers.
  3. Add the sliced onions and sauté for 2-3 minutes until they become translucent and fragrant.
  4. Add the zucchini and yellow squash in a single layer. Let them sear undisturbed for 3 minutes to achieve caramelized edges.
  5. Toss the vegetables and stir in the minced garlic, salt, and pepper. Sauté for another 2-3 minutes until the vegetables are tender but still hold their shape.
  6. Sprinkle the Parmesan cheese over the top and stir for 30 seconds until just melted and clinging to the squash.