Ingredients:

  • 2 medium zucchinis, sliced into 1/4 inch rounds (approx. 450g)
  • 1 medium yellow squash, sliced into 1/4 inch rounds (approx. 225g)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Slice the zucchini and yellow squash into uniform 1/4 inch rounds. Pat the slices dry with a paper towel to remove excess surface moisture.
  2. Heat the olive oil in a 12-inch skillet over high heat until it shimmers. Arrange the zucchini and squash in a single layer; sear undisturbed for 3-4 minutes until a mahogany crust forms, then flip and sear for another 3 minutes.
  3. Reduce heat to medium and stir in the butter and minced garlic. Sauté for 60 seconds until the garlic smells nutty and fragrant, then remove the pan from the heat immediately.
  4. Toss in the chopped parsley, thyme, salt, and pepper. Drizzle the fresh lemon juice over the top and give it one final toss.