Zucchini Garden Recipe

Prepare vegetables

Wash the zucchini and squash. Trim the ends. Slice zucchini and yellow squash into 1/4-inch rounds or half-moons so you have about 3 cups total. Halve the cherry tomatoes. Core and thinly slice the red bell pepper into strips (about 1/2 cup). Thinly slice the red onion into half-moons (about 1/2 cup). Mince the garlic tightly.

Pat the sliced zucchini, squash and bell pepper dry with paper towels to remove excess moisture — this helps them brown instead of steaming.

Sauté vegetables

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. When shimmering, add the sliced zucchini and squash in a single layer (work in two batches if needed). Cook without moving for 2 minutes to get color, then stir and cook another 2–3 minutes until edges begin to caramelize and they are tender-crisp. Transfer to a bowl and keep warm.

Add the remaining 1 tablespoon olive oil to the skillet, reduce heat to medium, add the red onion and bell pepper and sauté 3–4 minutes until softened. Add the minced garlic and sauté 30–45 seconds until fragrant (don’t burn). Add the cherry tomatoes and cook 1–2 minutes until they begin to blister.

Return the zucchini and squash to the skillet, stirring gently to combine and warm through, 1–2 minutes.

Make dressing

While the vegetables cook (or immediately after), whisk together 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon chopped parsley, 2 tablespoons chopped basil, 1 teaspoon thyme leaves and 1 tablespoon olive oil (you used 2 earlier; this is the remaining 1 listed). Season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and red pepper flakes if using. Taste and adjust acidity or salt as desired.

Pour the herb-oil mixture over the warm vegetables in the skillet and toss gently to coat so the flavors meld, about 30–60 seconds.

Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper if needed. If using, sprinkle 1/4 cup grated Parmesan (or Pecorino) over the vegetables and toss until slightly melted by the residual heat.

Transfer to a serving platter. Scatter 2 tablespoons toasted pine nuts and additional fresh basil leaves on top. Serve warm or at room temperature with an extra drizzle of olive oil or a squeeze of lemon if desired.