Dice (or slice if they’re small!) yellow and zucchini squash into pieces about 1/4 inch thick.
Add finely diced onion, squash, olive oil, 1/2 cup water and seasonings to a skillet or heavy bottomed pan with a fitted lid.
Cook squash mixture over low-medium heat for about 5-8 minutes or just until squash is fork-tender. Add up to an additional 1/2 cup of water if needed during cooking process. Taste test and add salt if needed! Serve!
Expert cooking tip: The lid is absolutely essential for this recipe. We’re not going for sautéed squash here, but more of a tender squash with an amazing savory broth. Without the lid, all that lovely broth will just evaporate!Serving idea: sprinkle with fresh herbs from the garden if you like such as fresh chives and parsley!