Simple Skillet Zucchini and Yellow Squash

May first. My body knows what this means even before my brain catches up: planting is underway across Iowa, the big planting, the field planting, the corn and soybeans going into the ground across millions of acres. I drove past a field on Highway 65 and the planter was running and the dust was rising and I pulled over and sat in my car for five minutes watching the rows go in. I don't know whose field it was. I don't know whose planter. I just know that May means planting and planting means hope and hope is something I'm still learning to hold without squeezing it until it breaks.

The backyard garden is thriving. Jack's corn is twelve inches tall — he measures it every morning and reports at breakfast. The tomatoes have green fruit on every plant. The green beans are climbing the stakes. The sunflowers are knee-high and thick-stemmed and heading for the sky. It looks like a garden. A real garden, not a kid's project, not a suburban hobby, but a productive plot that is growing food that we will eat. Jack did this. Six years old. With a soil pH tester and a grandfather's voice on the phone.

I made a sheet pan of roasted vegetables midweek — whatever was in the fridge and whatever was coming in from the garden. Zucchini from the farmers' market, onions, bell peppers, and the first cherry tomatoes from Jack's plants, roasted with olive oil and Italian seasoning at 425 until everything was caramelized and sweet. Served over rice. The cherry tomatoes burst in the heat and their juice mixed with the olive oil and it was the simplest, best meal I'd made in weeks. Local food is not about being precious or political. It's about the tomato being warm from the sun when you cut it.

Dad called to ask about Jack's corn height. I said twelve inches. He said, "Ahead of schedule." Ahead of schedule. Four rows of corn in a suburban backyard and Roger Weber is tracking it against the planting calendar like it's a commercial operation. I love this man. I love that corn is the language he speaks and that Jack speaks it back.

Emma joined the school softball team. She's the catcher, which is the perfect position for a girl who likes to be in charge of everything and isn't afraid of things coming at her face. She's fearless. Always has been. I'll make snack duty treats for her first game next week. Granola bars. Homemade, because I'm me.

That sheet pan of roasted vegetables midweek — the one with Jack’s cherry tomatoes bursting in the heat — reminded me how little it actually takes to make something worth sitting down for. When the garden is producing and the farmers’ market bags are still on the counter, I don’t need a plan so much as I need a hot pan and a little olive oil. This simple skillet of zucchini and yellow squash is the kind of cooking that fits that season: fast enough for a Tuesday, honest enough to let the vegetables speak for themselves, and exactly the sort of thing Jack will eat without negotiation.

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 4

Ingredients

2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow squash, sliced into 1/4-inch rounds
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons freshly grated Parmesan cheese
Fresh parsley or basil, chopped, for garnish

Instructions

Prep the vegetables. Slice the zucchini and yellow squash into even 1/4-inch rounds so they cook at the same rate. Pat slices dry with a paper towel if they seem wet — this helps them sear rather than steam.
Heat the pan. Warm olive oil in a large skillet over medium-high heat until shimmering, about 1 to 2 minutes. A heavy skillet or cast iron works best for getting good color on the squash.
Cook the squash. Add the zucchini and yellow squash in a single layer. Let them sit undisturbed for 2 to 3 minutes until golden on the bottom, then flip and cook another 2 minutes. Work in batches if needed — crowding the pan causes steaming, not browning.
Add the garlic and seasoning. Push the squash to the edges of the pan and add the garlic to the center. Cook 30 seconds until fragrant, then toss everything together. Sprinkle with Italian seasoning, salt, pepper, and red pepper flakes if using.
Finish and serve. Remove from heat. Sprinkle Parmesan over the top and garnish with fresh parsley or basil. Serve immediately as a side dish, over rice, or alongside grilled chicken or eggs.

Nutrition (per serving)

Simple Skillet Zucchini and Yellow Squash — Garden Food, No Fuss Required