Ingredients
Vegetables and Herbs
- 3 medium yellow squash, cut into 1/2 inch pieces
- 3 cloves garlic, minced
- 5 sprigs fresh thyme, finely chopped
- 10 fresh basil leaves, finely chopped
Oils and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat. Add the olive oil and butter and allow the butter to melt and start bubbling, signaling the pan is ready for cooking.
- Sauté the squash: Add the yellow squash pieces to the hot skillet. Stir to coat them evenly with the butter and olive oil. Cook for 5 minutes, stirring occasionally. Then stir again and flip the squash pieces to cook on the other side for an additional 4 minutes, ensuring they become tender and slightly golden.
- Add garlic and thyme: Stir in the minced garlic and chopped fresh thyme into the pan with the squash. Cook everything together for 2 more minutes, allowing the flavors to meld and the garlic to become fragrant but not burnt.
- Finish and serve: Remove the skillet from heat. Add the chopped basil, freshly squeezed lemon juice, sea salt, and ground black pepper. Stir well to combine all flavors. Serve immediately while warm for the best taste.
Notes
- Use medium-sized yellow squash for even cooking and proper texture.
- Fresh herbs are key for bright flavor; adjust quantities based on preference.
- Do not overcook the squash to keep a slight bite and prevent mushiness.
- Serving immediately after adding lemon juice preserves freshness and vibrancy.
- Can be served as a side dish with grilled meats, fish, or as part of a vegetarian meal.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
