Summer Squash Recipe

Wash the squashes. Trim the stem ends. Cut the yellow squash and zucchini into 1/8- to 1/4-inch thick rounds or lengthwise slices (about 1/8–1/4 in thick) so they are tender when cooked but still hold shape.

Heat a large nonstick skillet or grill pan over medium-high heat until hot. Add 1 tablespoon of the olive oil and swirl to coat.

Working in batches so you don’t crowd the pan, add squash slices in a single layer. Cook 2–3 minutes per side until they have golden-brown grill marks and are just tender. Adjust heat as needed to avoid burning. Transfer cooked squash to a large plate or sheet pan and repeat with remaining squash, adding another tablespoon of oil if the pan becomes dry.

While the squash cooks, whisk together 2 tablespoons olive oil, the lemon juice, lemon zest, honey, chopped marjoram, salt, and pepper in a small bowl until emulsified.

Toss the warm cooked squash gently with about three-quarters of the dressing so pieces are lightly coated. Reserve the remaining dressing for finishing or for guests to add to taste.

Plating

Arrange the dressed squash slices on a serving platter in overlapping rows or a loose mound.

Use a spoon or small spatula to dollop or crumble the room-temperature goat cheese over the warm squash. Aim for 1–2 tablespoons per serving, distributing it evenly.

Drizzle the reserved dressing lightly over the plated squash and cheese. Finish with the remaining 1 teaspoon olive oil drizzled in a thin stream for gloss.

Scatter toasted pine nuts or walnuts over the top if using, and tuck marjoram sprigs or sprinkle chopped leaves across the dish.

Sprinkle a pinch of flaky sea salt and an additional crack of black pepper to taste. Serve warm or at room temperature.