Ingredients:

  • 2 medium (approx. 1 lb / 450g) yellow summer squashes, sliced into 1/4-inch rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (4g) fresh parsley, chopped
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Slice the yellow squash into uniform 1/4-inch rounds and pat the slices dry with a paper towel to ensure they sear rather than steam.
  2. Heat the olive oil in a large non-stick skillet or cast iron pan over medium-high heat until it shimmers.
  3. Add the squash in a single layer. Let them sit undisturbed for 2 minutes to develop a golden-brown crust, then stir-fry rapidly for another 4-5 minutes.
  4. Add the minced garlic during the final 60 seconds of cooking until fragrant.
  5. Remove the pan from the heat immediately. Sprinkle with Parmesan cheese, chopped parsley, and drizzle with lemon juice. Toss gently for 30 seconds until the cheese is just melted.