Sauteed Summer Squash With Thyme And Almonds

• 1 tablespoon extra-virgin olive oil, divided
• 1 large zucchini, halved lengthwise and cut into 1/2-inch-thick slices
• 1 large yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
• 1/4 cup sliced almonds, toasted
• 1 teaspoon chopped fresh thyme
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add zucchini; saute 4 minutes or until crisp-tender. Place zucchini in a bowl. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add yellow squash; saute 4 minutes or until crisp-tender. Add yellow squash and remaining ingredients to zucchini, and toss to combine.

extravirgin olive oil, zucchini, yellow squash, almonds, thyme, lemon juice, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sauteed-summer-squash-thyme-almonds (may not work)