Ingredients:

  • 2 medium yellow squashes, sliced into 1/4 inch rounds (approx. 1 lb / 450g)
  • 1 cup (150g) grape or cherry tomatoes, halved
  • 1 small yellow onion, diced (approx. 1/2 cup / 75g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 1/4 cup (15g) fresh basil, chiffonade
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15g) unsalted butter
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1/4 cup (30g) grated Parmesan cheese (optional)

Instructions:

  1. Slice the yellow squash uniformly into 1/4 inch rounds and pat them dry with a paper towel to remove excess surface moisture.
  2. Heat the olive oil and butter in a 12-inch cast iron or stainless steel skillet over medium-high heat until the butter is foaming.
  3. Add the sliced squash in a single layer. Let them sit undisturbed for 3–4 minutes until the bottoms are mahogany-colored, then flip and cook for another 3 minutes.
  4. Push the squash to the edges of the pan. Add the diced onions to the center and sauté for 2–3 minutes until translucent. Stir in the minced garlic and cook for 30–60 seconds until aromatic.
  5. Fold the halved tomatoes into the mixture and sauté for 2–4 minutes, stirring occasionally, until the tomato skins begin to wrinkle and release their juices.
  6. Remove the pan from the heat. Stir in the salt, black pepper, and fresh basil. Sprinkle with grated Parmesan cheese if desired.