Summer Squash Recipe

Wash and slice

Wash the yellow squash and zucchini. Trim the ends. Cut each squash into 1/4-inch thick half-moons (or rounds) so pieces are uniform for even cooking. Thinly slice the shallot and mince the garlic. Zest the lemon and then juice until you have about 1 tablespoon.

Heat pan

Place a large skillet over medium-high heat. Add 2 tablespoons olive oil and let it shimmer but not smoke (about 1 minute).

Sauté shallot and garlic

Add the thinly sliced shallot to the pan and cook for 1–2 minutes, stirring, until it begins to soften. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Cook squash

Add the sliced yellow squash and zucchini in a single layer if possible; you can do this in two batches if your pan is small. Sprinkle 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and the red pepper flakes (if using) over the squash. Cook without stirring for 2–3 minutes to allow the undersides to brown, then stir or flip pieces and cook another 2–3 minutes until tender-crisp and slightly golden. Total cook time for the squash should be about 5–7 minutes depending on thickness and pan size.

Remove the pan from heat. Sprinkle the lemon zest and 1 tablespoon lemon juice over the cooked squash and toss to coat. Add the sliced basil (or parsley) and toss again. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Transfer to a serving dish and sprinkle with 2 tablespoons grated Parmesan cheese if using. Serve warm or at room temperature as a side dish or light summer salad.