Ingredients:

  • 1 lb yellow summer squash, sliced into 1/4 inch rounds
  • 1 lb zucchini, sliced into 1/4 inch rounds
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Wash the zucchini and yellow squash thoroughly and slice both into uniform rounds about 1/4 inch thick.
  2. Place a large skillet over medium-high heat, add the butter, and let it melt until it begins to foam and sizzle.
  3. Carefully add the squash and zucchini in a single layer. Let them sit undisturbed for 3-4 minutes until golden-brown edges form.
  4. Gently toss or flip the vegetables and sprinkle the salt and pepper evenly across the pan.
  5. Continue to sauté for another 5-7 minutes, stirring occasionally, until the squash is tender but still holds its shape. Remove from heat immediately.