Lemon-Garlic Zucchini & Yellow Squash

Zucchini and yellow squash are two veggies I have in abundance all summer and fall thanks to my garden.  I'm always looking for new and creative ways to use them.  This dish is very tasty and makes a good side for my favorite steak dinner night. 

2 medium zucchini and/or yellow squash
1 1/2 Tbsp olive oil
1 Tbsp butter

2 cloves garlic, minced

Salt & freshly ground black pepper

Zest of one lemon

Juice of one lemon

1/4 cup breadcrumbs (panko works best)

Grated Parmesan

Heat a dry skillet over medium heat.  Add breadcrumbs and toast, stirring often, until golden and fragrant (2 - 3 minutes).  

Transfer to a small bowl and set aside.

Slice squash into 1/4 - 1/2" rounds or half-moons.

Pat dry with a paper towel (helps avoid sogginess).

In the same skillet, heat olive oil and butter over medium-high heat.

Add squash in a single layer (work in batches, if needed).

Let cook 2 - 3 minutes without to get light browning.

Flip and cook another 2 minutes until just tender.  

Reduce heat to medium- low.  

Add garlic and cook 30 seconds until fragrant.

Add lemon zest and a squeeze of lemon juice

Season with salt and pepper

Transfer to a serving dish.

Sprinkle with toasted breadcrumbs.

Finish with a dusting of grated Parmesan.