Golden Summer Squash

Directions

1. 1
   Place a large skillet over medium heat.
2. 2
   After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
3. 3
   Add the onion and salt.
4. 4
   Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
5. 5
   Transfer to a bowl and set aside.
6. 6
   Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
7. 7
   Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
8. 8
   Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
9. 9
   Toss in the garlic, and return the onions to the pan.
10. 10
    Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
11. 11
    Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
12. 12
    NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
13. 13
    Peeling the squash is optional.