Description
A quick stovetop side of tender, golden yellow squash finished with nutty Parmesan, garlic, and herbs. Fresh, fast, and perfect for summer dinners.
Ingredients
3 medium yellow squash, sliced 1/4 inch thick
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup freshly grated Parmesan
1/2 tsp kosher salt, to taste
1/4 tsp black pepper, to taste
1 tsp dried Italian herbs (optional)
1/4 tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley or basil (optional)
1 tsp lemon zest or 1 tsp lemon juice (optional)
1 cup halved cherry tomatoes (optional)
Instructions
1. Pat squash slices dry with paper towels to remove surface moisture.
2. Heat a large heavy skillet over medium-high until hot; add olive oil.
3. Saute garlic 30 seconds until fragrant; do not brown.
4. Add squash in a single layer; cook 3 to 4 minutes undisturbed.
5. Flip slices; season with salt, pepper, and Italian herbs; cook 2 to 3 minutes more.
6. Stir in cherry tomatoes if using; cook 1 minute to just soften.
7. Turn off heat; sprinkle Parmesan evenly so it melts on contact.
8. Finish with red pepper flakes, lemon zest or juice, and herbs.
9. Taste and adjust seasoning; serve immediately while cheese is melty.
- Prep Time: 10 minutes
- Cook Time: 12 minutes