Ingredients:

  • 1 lb zucchini, sliced into 1/4-inch thick half-moons
  • 1/2 lb yellow squash, sliced into 1/4-inch thick half-moons
  • 1 medium yellow onion (150g), sliced into thick wedges
  • 3 tbsp unsalted butter
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp lemon juice
  • 2 tbsp vegetable oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Slice the zucchini and yellow squash into uniform 1/4-inch thick half-moons and slice the onion into thick wedges.
  2. Heat vegetable oil in a 12-inch cast iron skillet or large stainless steel pan over medium-high heat until shimmering.
  3. Add the onion wedges and stir for 2-3 minutes until the edges are translucent.
  4. Toss in the zucchini and squash, spreading them in a single layer. Let them sit undisturbed for 2 minutes to develop a mahogany-colored crust.
  5. Reduce heat to medium. Push the vegetables to the edges of the pan and add the butter to the center.
  6. Once the butter is melted and bubbling, stir in the minced garlic for 30 seconds until fragrant.
  7. Pour in the soy sauce and lemon juice, tossing rapidly for 1-2 minutes until the liquid reduces into a glossy coating. Season with black pepper and a pinch of salt.