Ingredients:

  • 1 lb yellow summer squash, sliced into 1/4 inch rounds
  • 1 lb zucchini, sliced into 1/4 inch rounds
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/3 cup fresh basil leaves, chiffonade
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the summer squash and zucchini into consistent 1/4 inch rounds and slice the onion into thin half-moons.
  2. Heat olive oil and butter in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until the butter bubbles.
  3. Add the sliced onions to the pan and sauté for 3 minutes until translucent.
  4. Increase heat slightly and add the squash and zucchini in a single layer (work in batches if necessary). Cook without stirring for 3-4 minutes to achieve a mahogany-colored sear, then toss and cook for another 5 minutes until tender-crisp.
  5. Lower the heat to medium. Stir in the minced garlic and cook for 60 seconds until fragrant.
  6. Sprinkle the Parmesan cheese evenly over the vegetables and stir gently for 1-2 minutes until the cheese is melted and forms a golden, lacy crust.
  7. Remove from heat immediately and fold in the fresh basil.