Ingredients:

  • 1 pound (450g) zucchini, ends trimmed and sliced into ½-inch (1.25cm) thick rounds
  • 1 pound (450g) yellow squash (summer squash), ends trimmed and sliced into ½-inch (1.25cm) thick rounds
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 clove garlic, minced

Instructions:

  1. Slice the zucchini and squash into even rounds to ensure even cooking.
  2. In a small bowl, combine the softened butter, lemon juice, parsley, chives, and minced garlic. Mix well and set aside.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the zucchini and squash to the hot pan in a single layer (work in batches if necessary). Season with salt and pepper. Cook for 5-7 minutes per side, or until golden brown and tender-crisp.
  5. Reduce the heat to low. Add the lemon-herb butter to the pan. Let it melt and coat the vegetables.
  6. Toss the squash and zucchini gently to ensure they are evenly coated with the butter. Serve immediately.