Ingredients:

  • 1 lb zucchini, sliced into 1/4-inch rounds
  • 1 lb yellow squash, sliced into 1/4-inch rounds
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp salted butter
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the zucchini and yellow squash into equal, 1/4-inch thick rounds. Dice the onion finely and mince the garlic.
  2. Place a skillet over medium heat and melt the butter until it begins to shimmer. Add the diced onion and sauté for 2–3 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds.
  3. Increase the heat to medium-high. Add the sliced zucchini and yellow squash to the pan and spread them out to cover the surface.
  4. Let the vegetables sit undisturbed for 2–3 minutes to develop a golden crust. Stir occasionally every 3 minutes until tender but still holding their shape.
  5. Season with salt and pepper during the final minute of cooking before removing from heat.