Step 1: Prepare Your Squash. Begin by thoroughly washing your yellow squash. Trim off both ends. You can choose to slice the squash into 1/4-inch thick rounds, half-moons, or even into spears, depending on your preference. Uniformity in size is key for even cooking, so try to make your cuts consistent.
Step 2: Heat the Pan. Place a large skillet or frying pan over medium-high heat. Add the olive oil and allow it to heat until shimmering, but not smoking. A hot pan is crucial for achieving a nice sear on the squash without it becoming watery.
Step 3: Sauté the Squash. Add the sliced yellow squash to the hot pan in a single layer if possible. Avoid overcrowding the pan, as this will steam the squash instead of sautéing it, leading to a mushy texture. If necessary, work in two batches. Cook for 3-4 minutes per side, or until the squash is tender-crisp and lightly golden brown. Season with a pinch of salt and black pepper during this stage.
Step 4: Add Aromatics. Once the squash has a nice color, reduce the heat to medium. Add the minced garlic to the pan and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter.
Step 5: Finish with Herbs. Remove the pan from the heat. Stir in the fresh thyme leaves and chopped fresh parsley. The residual heat from the pan will gently warm the herbs, releasing their aromas without overcooking them. Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve Immediately. Transfer the sautéed yellow squash to a serving dish and enjoy! It's best served fresh, while still warm and vibrant.