Ingredients:

  • 680g yellow summer squash, sliced into 1/4-inch rounds
  • 285g zucchini, sliced into 1/4-inch rounds
  • 115g yellow onion, thinly sliced
  • 15g garlic, minced
  • 30ml extra-virgin olive oil
  • 14g unsalted butter
  • 2g dried Italian seasoning
  • 3g kosher salt
  • 1g black pepper
  • 15ml fresh lemon juice

Instructions:

  1. Wash and dry yellow squash and zucchini thoroughly. Slice both into consistent 1/4-inch rounds.
  2. Heat olive oil and butter in a large stainless steel or cast iron skillet over medium-high heat until the butter foams.
  3. Add sliced onions and sauté for 2–3 minutes until translucent.
  4. Add squash and zucchini in a single layer. Leave undisturbed for 3 minutes to develop a deep golden-brown crust.
  5. Stir in minced garlic and Italian seasoning. Sauté for another 3–5 minutes, stirring occasionally, until just tender.
  6. Remove from heat immediately and stir in salt, black pepper, and lemon juice.