Description
Transform simple summer vegetables into a vibrant, tender-crisp side dish bursting with garlic and herb flavors. This recipe guarantees perfectly caramelized squash every time.
Ingredients
- 2 medium zucchini (about 1 lb), trimmed and cut into 1/2-inch half-moons or 1-inch dice
- 2 medium yellow summer squash (about 1 lb), trimmed and cut into 1/2-inch half-moons or 1-inch dice
- 2 tbsp olive oil
- 2–3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
- 2 tbsp fresh parsley, chopped (or other fresh herbs like basil, thyme, oregano)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp fresh lemon juice (optional, for brightness)
Instructions
- Step 1: Prepare the Squash. Wash and trim the zucchini and yellow squash. Cut them into uniform 1/2-inch half-moons or 1-inch dice to ensure even cooking.
- Step 2: Heat the Pan. Place a large skillet (cast iron or stainless steel recommended) over medium-high heat and allow it to heat for 2-3 minutes until very hot. This is crucial for searing.
- Step 3: Add Oil and Aromatics. Add the olive oil to the hot pan. Swirl to coat. Immediately add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Step 4: Sauté the Squash. Add the chopped zucchini and squash to the pan, spreading them into a single layer as much as possible. Cook undisturbed for 3-4 minutes to allow for browning. Then, toss and continue to sauté for another 3-5 minutes, stirring occasionally, until the squash is tender-crisp and golden in spots.
- Step 5: Finish and Serve. Remove the pan from the heat. Stir in the fresh chopped parsley, salt, and freshly ground black pepper. Add a squeeze of fresh lemon juice if desired. Toss everything together and taste, adjusting seasoning as needed. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 10 mins