Summer squash and zucchini are ubiquitous at the farmers market right now. I bought a bunch last week, intending to grill them over the weekend. However, between meals out with friends and quite a bit of baking, I just never got around to it.
Last night I was going through the refrigerator and found some fresh thyme. I decided that would be nice in a yellow squash saute and put this recipe together. You could easily double it and use one zucchini and one yellow squash, to add contrast. If you don’t have shallots, you can use onion, but I love their more delicate and subtle flavor.
1 tablespoon olive oil
1 large clove garlic, minced
2 tbsp chopped shallots
1 large yellow squash, sliced lengthwise in half, then cut into 1/4″ slices
2 tsp chopped fresh thyme
juice of one lemon
Heat the oil in a frying pan over high heat
Add the garlic and shallots and cook, stirring, for 1-2 minutes, or until just beginning to brown
Stir in the squash slices and season with sea salt and pepper
Saute 2 minutes, then add the thyme and cook until squash is crisp tender
Taste and add more salt if necessary
Transfer to a serving bowl and sprinkle with lemon juice