Easy Sautéed Zucchini, Squash, And Tomatoes With Chilies And Herbs Recipe

• 1 large zucchini, split in half lengthwise and cut into 1/4-inch slices
• 1 large summer squash, split in half lengthwise and cut into 1/4-inch slices
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 Serrano chili, finely minced
• 1 small shallot, finely minced
• 1 cup cherry tomatoes, split in half
• 1 tablespoon juice from 1 lemon
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons minced fresh chives

1. Toss zucchini and squash with 1 1/2 tablespoons oil in a large bowl, making sure that no pieces are stuck together. Season with salt and pepper.
2. Heat remaining oil in a large cast iron or stainless steel skillet over high heat until lightly smoking. Add zucchini and squash and spread in a single layer (or as close to a single layer as possible). Cook without moving until well browned on first side, about 1 1/2 minutes. Flip pieces with a thin metal spatula and continue to cook until browned on second side, about a minute longer. Add chili, shallot, and tomatoes, and toss to combine. Cook, tossing and stirring gently with a wooden spoon until aromatic, about 30 seconds. Add lemon juice, parsley, and chives. Toss to combine, season to taste with salt and pepper, and serve.

zucchini, summer, extravirgin olive oil, kosher salt, serrano chili, shallot, cherry tomatoes, lemon, parsley, fresh chives

Taken from www.seriouseats.com/recipes/2014/09/east-sauteed-squash-zucchini-tomato-chilies-herbs-recipe.html (may not work)