Pan-Seared Summer Squash with Crisp Rosemary
- 14 oz. small zucchini and yellow squash (1 each), cut into ½-inch rounds
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 Tbs. whole fresh rosemary leaves
Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed...