Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 medium yellow squash, sliced into 1/4-inch rounds
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp dried oregano

Instructions:

  1. Prepare the produce. Wash the zucchini and yellow squash. Slice both into uniform 1/4 inch thick coins and dice the onion. Pat all vegetables dry with a paper towel to remove surface moisture.
  2. Heat the oil. Pour 2 tbsp olive oil into a 12 inch skillet over medium high heat. Wait until the oil shimmers and moves fluidly across the pan.
  3. Sauté the onions. Add the diced onions. Cook for 3-4 minutes until they are translucent and slightly golden.
  4. Sear the squash. Increase heat slightly and add the zucchini and yellow squash in a single layer. Let them sit undisturbed for 2-3 minutes until a mahogany colored crust forms.
  5. Flip and cook. Flip the slices. Sauté for another 3-5 minutes, stirring occasionally, until tender crisp.
  6. Add aromatics. Stir in the minced garlic, salt, pepper, and dried oregano.
  7. Final cook. Cook for 60-90 seconds until the garlic smells fragrant but hasn't turned dark brown.
  8. Remove from heat. Immediately slide the vegetables onto a platter to stop the cooking process.