This is straightforward summer squash done well, where quick heat in one pan draws out the vegetables' sweetness and builds a golden crust. The shelf gives you both colors, so you get sweet flavor and mild spice notes layered together. Dinner on the table in under half an hour.

Serves 2. 25 minutes, 15 at the stove.

About 450 calories a serving, 16 g protein, 51 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Trim the ends from 1 lb of the squash and yellow squash, slice each lengthwise into 1/4-inch planks, then cut the planks in half so you have strips about 4 inches long. Set a large skillet over medium-high heat and add 2 tablespoons of oil. When the oil shimmers, add half the squash in a single layer and let it sit without stirring until golden on the bottom, about 4 minutes. Turn each piece and cook until the second12 min
2. Mince 2 cloves of garlic and return the skillet to medium heat. Add the garlic with 1/2 teaspoon of dried oregano, stir once, then return all the squash to the pan. Toss to coat and cook for 1 minute until the garlic is fragrant.1 min
3. Divide the squash between two plates, squeeze fresh lemon juice over the top, grate 2 ounces of parmesan over it, and grind pepper on each serving. Finish with a pinch of salt to taste.

Note Swap the parmesan for feta crumbled over top if you prefer. Leftovers keep three days covered in the refrigerator and are good at room temperature with a splash of oil and lemon. Serve with crusty bread to soak up the pan juices or alongside grilled chicken.