Ingredients
2 tablespoons olive oil
3 medium yellow squash (about 1.5 lbs), trimmed and sliced into 1/4-inch thick rounds or half-moons
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Step 1: Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.
Step 2: Add the sliced yellow squash to the hot skillet, spreading it out as much as possible. Sauté for 3-5 minutes, stirring occasionally, until the squash is tender-crisp and lightly golden brown.
Step 3: Add the minced garlic to the skillet with the squash. Sauté for another 1 minute, stirring constantly, until the garlic is fragrant, being careful not to burn it.
Step 4: Stir in the halved cherry tomatoes. Continue to sauté for 2-3 minutes, until the tomatoes soften and just begin to burst, releasing their juices. Season with salt and black pepper.
Step 5: Remove the skillet from the heat. Stir in the fresh dill and fresh parsley. The residual heat will gently warm the herbs.
Step 6: Squeeze the fresh lemon juice over the entire dish. Taste and adjust seasonings as needed before serving immediately.
Notes
For best results, choose firm, medium-sized yellow squash. To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
