Sauteed Zucchini and Yellow Squash

Zucchini and Yellow Squash are so delicious together when sautéed quickly with some olive oil and onions.  The smoked sea salt adds a very special touch.  Finish with some freshly squeezed lemon juice, lemon zest and sprinkle with fresh basil and parsley.  If you can find some of the little Patty Pan squash at an organic farm stand, they are a perfect combination with fresh zucchini. 

Ingredients:

3 tablespoons extra virgin olive oil

2 medium garlic cloves, minced or put through a press

1 small onion, very thinly sliced

2 medium zucchini cut into 1/2-inch pieces

2 medium yellow squash cut into 1/2-inch pieces

1/8  teaspoon crushed red pepper

¼ cup tablespoon freshly squeezed lemon juice

zest from one lemon

Smoked sea salt and freshly ground black pepper to taste

¼ cup basil leaves, cut into thin strips

¼ cup roughly chopped fresh parsley

Directions:

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onions together, stirring carefully until translucent but not yet softened, about 2 minutes. Do not let the garlic brown.

Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Remove from the heat, stir in the lemon juice, lemon zest and season with the smoked salt and pepper. Transfer to a serving dish, sprinkle the basil and fresh parsley on top, and serve.