Ingredients:

  • 1 lb zucchini, sliced into ¼-inch rounds
  • 1 lb yellow squash, sliced into ¼-inch rounds
  • 2 tbsp salted butter
  • ½ cup sweet onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup freshly grated Parmesan cheese
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Cut the zucchini and yellow squash into uniform ¼-inch thick rounds to ensure consistent cooking.
  2. Heat the butter over medium-high heat in a large cast iron skillet or stainless steel pan until shimmering. Add the diced onions and sauté for 2–3 minutes until translucent.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring the garlic does not brown.
  4. Increase the heat to high and add the zucchini and yellow squash in a single layer. Let the vegetables sit undisturbed for 2 minutes to develop caramelized edges.
  5. Toss gently and cook for another 3–5 minutes, stirring occasionally, until the squash is tender but still holds its shape.
  6. Remove the pan from the heat. Sprinkle with salt, black pepper, and Parmesan cheese. Drizzle with lemon juice and toss one final time to coat.