Ingredients:
2 tablespoons olive oil
1 large shallot, thinly sliced
4 squash, thinly sliced
1/2 cup packed fresh basil, cut into thin ribbons
1 tablespoon lemon juice
sea salt
freshly ground pepper, to taste
Directions:
1. Heat oil in a large skillet over medium heat. Saute the shallot, stirring frequently, until it is fragrant and lightly browned, about 4 minutes. Raise the heat to medium-high. Add the squash and cook until crisp-tender, stirring occasionally, about 4-5 minutes and the squash is lightly browned in spots.
2. Turn off the heat and stir in the basil. Add the lemon juice and season with salt and pepper. Serve immediately.
Serves 4