Sauteed Summer Squash - Cook'S Illustrated - cooking recipe

Ingredients

3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 medium zucchini (1.5 pounds)
2 garlic cloves, minced
2 tablespoons minced fresh parsley (can use basil, mint, tarragon or chives)

Preparation

Prepare the zucchini/squash: wash it, cut off ends, 1/4-inch slices. Cut the slices in half. (Alternatively, you could cut the squash in half first and then make 1/4-inch slices.).
Heat oil in 12-inch skillet over medium-high heat until it shimmers. Add onion and cook until it begins to soften, 2 or 3 minutes. Add the zucchini/summer squash. Cook until spotty brown and tender, about 8 minutes.
Clear the center of the pan, and put in the garlic. Cook, mashing the garlic into the pan with the back of a spatula, until fragrant, about 15 seconds. Stir the garlic into the squash. Stir in parsley. Salt and pepper to taste.