Cutting the squash into rather thick slices helps it retain a bit of fresh snap after it's sautéed.
1 tablespoon extra-virgin olive oil, divided
1 large zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 large yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
1/4 cup sliced almonds, toasted
1 teaspoon chopped fresh thyme
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add zucchini; sauté 4 minutes or until crisp-tender. Place zucchini in a bowl. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add yellow squash; sauté 4 minutes or until crisp-tender. Add yellow squash and remaining ingredients to zucchini, and toss to combine.
This took me almost no time to make, and it was really good. I didn't really measure anything, but applied more of a 'season to taste' strategy with the lemon juice, thyme, and salt and pepper. Other than that, make sure you truly brown the almonds when you toast them to bring out their flavor.