Ingredients:

  • 1 lb yellow summer squash, sliced into 1/4-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Slice the summer squash into uniform 1/4-inch rounds. Thinly slice the yellow onion and mince the garlic cloves, keeping them in separate piles.
  2. Place a large skillet over medium-high heat and add the olive oil and unsalted butter. Once the butter foams, add the sliced onions and sauté for 3-4 minutes until translucent and golden. Stir in the minced garlic and cook for an additional 30 seconds.
  3. Increase the heat to high. Add the squash rounds in a single layer. Let the squash sit undisturbed for 2-3 minutes to develop a mahogany-colored sear, then toss gently and sauté for another 3-5 minutes.
  4. Sprinkle in the kosher salt, black pepper, and red pepper flakes. Toss once more to coat and remove from heat immediately. Stir in the chopped fresh parsley before serving.