Ingredients:

  • 2 medium (1 lb / 450g) yellow squash, sliced into 1/4-inch rounds
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (2g) fresh parsley, chopped
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Melt the butter in a 12-inch skillet over medium-high heat until it begins to foam. Add the diced onions and sauté for 5 to 8 minutes until translucent and just starting to turn golden.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it does not brown.
  3. Increase heat slightly and add the yellow squash slices in a single layer where possible. Cook without stirring for 2-3 minutes to achieve a mahogany-colored sear.
  4. Flip the squash and cook for another 3 minutes until tender-crisp.
  5. Toss in the halved cherry tomatoes and cook for exactly 60 seconds, just until the skins begin to soften.
  6. Remove the pan from heat immediately. Stir in the salt, pepper, lemon juice, and Parmesan cheese.
  7. Garnish with fresh parsley and serve.