Pan Roasted Summer Squash
The perfect side dish for summer: easy, simple. and healthy.
Prep
Prepare the Squash
Cut the yellow squash and zucchini in half lengthwise, then slice into half-circles about 1/4 inch thick. Set aside.
- Yellow Squash(sliced)1 cup
- Zucchini(sliced)1 cup
Cooking Steps
1. Add the Oil while you Preheat the Pan
Add the oil and preheat the pan to 420°F/215°C (medium- high).
- Extra Virgin Olive Oil2 tsps.
2. Add and Cook Half of the Squash
Spread the squash evenly on the surface of the pan, making sure not to overcrowd. Season the squash with the thyme leaves, kosher salt, and black pepper. Cook for 1 minute and 30 seconds. Stir occasionally.
- Yellow Squash(sliced)½ cup
- Zucchini(sliced)½ cup
- Thyme(picked leaves)2 sprigs
- Kosher Saltas needed
- Black Pepperas needed
3. Add the Garlic and Continue Cooking the Squash
Add the garlic and continue cooking for 1 minute, stirring occasionally.
- Garlic Clove(finely chopped)1
4. Remove the Squash
Transfer to a serving bowl. Wipe the pan with a paper towel before repeating the cooking process for the remaining squash.
5. Dress the Cooked Squash
Once all the squash is cooked, drizzle with some balsamic vinegar and chopped parsley. Toss to combine.
- Balsamic Vinegar½ tsp.
- Parsley Leaves(finely chopped)¼ tsp.
6. Serve as Desired
Serve warm, or add to your favorite summer salad.
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