Ingredients:

  • 1 medium zucchini (approx. 8 oz / 225g), sliced into ¼ inch rounds
  • 1 medium yellow squash (approx. 8 oz / 225g), sliced into ¼ inch rounds
  • ½ small yellow onion (approx. 2 oz / 60g), thinly sliced
  • 3 cloves garlic (approx. 9g), minced
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • pinch of red pepper flakes

Instructions:

  1. Slice the zucchini and yellow squash into consistent ¼ inch coins and thinly slice the onion.
  2. Place a 12-inch cast iron skillet or stainless steel pan over medium-high heat and add the olive oil. Once the oil shimmers, add the sliced onions and sauté for 3-4 minutes until translucent and slightly golden. Stir in the minced garlic and cook for 30 seconds.
  3. Increase heat to high and add the squash and zucchini in a single layer. Let the vegetables sit undisturbed for 2-3 minutes until a deep golden-brown crust forms on the bottom. Flip and cook for another 2-3 minutes.
  4. Reduce heat to medium. Sprinkle the salt, black pepper, and red pepper flakes evenly across the pan. Toss gently for 1 final minute to incorporate the seasoning and remove from heat immediately.