6fresh basil leavesor 4 large - thinly sliced or torn
1lemon zested
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat until it starts to shimmer. Add the zucchini and squash slices and cook until tender, about 6 to 8 minutes. Remove the squash from the skillet and set aside.
Reduce the temperature to medium and heat the remaining tablespoon of oil. Add the onion slices and cook until golden brown, about 5 to 7 minutes.
Next, add the garlic, salt and pepper and cook for an additional 2 minutes, stirring constantly to keep the garlic from burning.
Return the squash to the skillet and toss to combine. Cook until heated through, about 2 more minutes.
Remove from heat and garnish with basil and lemon zest before serving.
Notes
Substitute thyme, oregano, or any other herb that you like for the basil.
Don't have fresh basil? Substitute 0.5 teaspoon of dried.
All stoves cook differently, adjust cooking times as needed.
For added heat, serve with crushed red pepper flakes.