Ingredients:
1½ pounds summer squash, diced or sliced
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
2 large green garlic plus tender greens, finely chopped
1 teaspoon grated lemon zest
sea salt and freshly ground pepper, to taste

Directions:

  1. Heat oil in a large skillet over high heat. Add the squash a handful at a time, letting each batch gain a little color before adding the next. Saute until the squash is golden and tender, about 7 minutes.
  2. Remove to a serving dish and toss with the parsley, garlic, lemon zest and season with salt and pepper.

Serves 4