Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 pound (450g) yellow squash, sliced into 1/4-inch thick rounds
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Zest and juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash the yellow squash and slice it into roughly ¼ inch thick rounds. Aim for evenness so they cook at the same rate.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  3. Add the sliced yellow squash to the skillet and sauté, stirring occasionally, for about 8-10 minutes, or until tender-crisp and lightly browned.
  4. Stir in the lemon zest, lemon juice, parsley, and thyme. Season with salt and freshly ground black pepper to taste.
  5. Serve immediately, garnished with extra parsley if desired.