Anti Inflammatory Peppered Sautéed Yellow Squash

Total time22 min

Prep time10 min

Cook time12 min

Anti Inflammatory Peppered Sautéed Yellow Squash

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Ingredients

4 servings

1 ½ lb yellow summer squash (about 3 medium), sliced into ¼-inch rounds
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2 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
1 tbsp fresh thyme leaves
2 tbsp fresh parsley, finely chopped
1 tsp apple cider vinegar
¼ tsp red pepper flakes (optional)

Instructions

1
Pat the squash rounds dry with paper towels, then season with the salt and pepper.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the squash in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are golden at the edges.

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