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Ingredients:
Squash
3 small zucchini, washed and dried well
3 small summer squash, washed and dried well
8-10 pattypan squash (about 1 pound) (or use extra zucchini and summer squash), washed and dried well
⅓ cup olive oil, divided
Dressing
2 large garlic cloves, microplaned
1 lemon, zested and juiced (about ¼ cup juice)
2 tablespoons za’atar seasoning
¾ teaspoon sea salt
Garnish
¼ cup fresh dill
¼ cup mint leaves
2 tablespoons pistachios (optional)
Directions:
1. Preheat a large cast iron skillet, the bigger the better, over medium heat while preparing the vegetables. Trim the zucchini and squash, then split them in half lengthwise.
2. Reduce heat to low-medium and add 3 tablespoons of oil. Place the zucchini and squash cut side down in the skillet and then add the pattypan squash as well. Cook for 10 minutes, only flipping the pattypan squash, leave the zucchini and summer squash to caramelize with the cut side down the entire time.
3. While they are cooking, prepare the dressing in a bowl, combine the microplaned garlic along with the lemon juice and zest, za’atar, salt, and remaining olive oil, stir well and set aside.
4. After 10 minutes of frying the veggies should be ready. Cut the zucchini and summer squash into smaller chunks if desired, then transfer to a serving platter and drizzle the za’atar dressing over top. Garlish with dill, mint, and chopped pistachios (if desired).
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