Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 2 medium yellow squash, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 1 small yellow onion, thinly sliced (approx. 4 oz / 115g)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced (approx. 15g)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice zucchini and yellow squash into uniform 1/4-inch rounds and thinly slice the yellow onion.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add the zucchini and yellow squash in a single layer, letting them sit undisturbed for 2-3 minutes until a mahogany-colored crust develops.
  4. Flip the vegetables and sear the other side for another 2 minutes.
  5. Push the vegetables to the edges of the pan and add the butter to the center.
  6. Once the butter bubbles, stir in the sliced onions and minced garlic, sautéing for 2 minutes until onions are translucent.
  7. Toss everything together, season with salt and pepper, and remove from heat.
  8. Sprinkle with grated Parmesan cheese and chopped fresh parsley immediately while the pan is still hot.