Ingredients:

  • 1 lb (450g) zucchini, sliced into 1/4-inch rounds
  • 1 lb (450g) yellow summer squash, sliced into 1/4-inch rounds
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Slice the zucchini and yellow squash into consistent 1/4-inch thick rounds.
  2. Heat the olive oil and butter over medium-high heat. Add the diced onions and sauté for 3-4 minutes until they become translucent and fragrant.
  3. Increase heat slightly and add the squash. Spread them in a single layer and let them sit undisturbed for 2-3 minutes until mahogany-colored edges develop before stirring.
  4. Fold in the minced garlic, salt, and pepper. Toss frequently for another 2-3 minutes until the vegetables are velvety and tender-crisp. Stir in the grated Parmesan cheese and remove from heat immediately.