The perfect side dish for summer: easy, simple. and healthy.
Cut the yellow squash and zucchini in half lengthwise, then slice into half-circles about 1/4 inch thick. Set aside.
Add the oil and preheat the pan to 420°F/215°C (medium- high).
Spread the squash evenly on the surface of the pan, making sure not to overcrowd. Season the squash with the thyme leaves, kosher salt, and black pepper. Cook for 1 minute and 30 seconds. Stir occasionally.
Add the garlic and continue cooking for 1 minute, stirring occasionally.
Transfer to a serving bowl. Wipe the pan with a paper towel before repeating the cooking process for the remaining squash.
Once all the squash is cooked, drizzle with some balsamic vinegar and chopped parsley. Toss to combine.
Serve warm, or add to your favorite summer salad.
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