Ingredients:

  • 1 medium (12 oz / 340g) zucchini, sliced into 1/4-inch rounds
  • 1 medium (12 oz / 340g) yellow summer squash, sliced into 1/4-inch rounds
  • 1/2 medium (75g) yellow onion, thinly sliced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (28g) unsalted butter or olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Cut the zucchini and yellow squash into uniform 1/4-inch rounds. Mince the garlic and thinly slice the onion.
  2. Place a 12-inch skillet over medium-high heat and add the butter or oil. Once melted and foamy, add the sliced onions and sauté for 3–4 minutes until translucent and slightly golden.
  3. Stir in the minced garlic and cook for 30–60 seconds until fragrant but not browned.
  4. Increase the heat slightly and add the zucchini and squash in a single layer. Let the vegetables sit undisturbed for 2–3 minutes to develop a mahogany-colored sear.
  5. Toss and stir-fry for another 4–6 minutes until the edges are golden and the centers are tender-crisp.
  6. Stir in the salt and pepper during the final minute of cooking to prevent moisture release.