Ingredients:

  • 1 lb summer squash, sliced into 1/4 inch thick half-moons
  • 1 cup cherry tomatoes, halved
  • 4 cloves garlic, thinly sliced
  • 1/2 cup fresh basil leaves, chiffonade
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp fresh lemon juice

Instructions:

  1. Wash and dry the summer squash thoroughly. Note: Damp squash will steam instead of sear.
  2. Slice the squash into consistent 1/4 inch thick half moons.
  3. Heat 2 tbsp olive oil in a 12 inch skillet over medium high heat until it shimmers.
  4. Add the squash in a single layer. Let it sizzle undisturbed for 3-4 minutes until golden brown.
  5. Flip the slices and sear the other side for another 3 minutes.
  6. Lower the heat to medium. Stir in 4 sliced garlic cloves and 1 cup of halved cherry tomatoes.
  7. Sauté for 2 minutes until garlic is fragrant and tomatoes soften.
  8. Remove the pan from the heat entirely.
  9. Stir in 1/2 cup basil chiffonade, 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp lemon juice. Note: Residual heat wilts the basil without burning it.