2 pounds zucchini or yellow squash 1 shallot, chopped 1 tbsp. coarse salt 1 tbsp. olive oil 1/2 lemon, zested and juiced 1 tbsp. chopped basil
Slice squash 1/4 inch thick. Place in colander set over bowl. Sprinkle with salt. Let sit 30 minutes to remove excess water from squash. Pat dry with paper towels. Heat olive oil in skillet. Add shallots and cook until softened, about 3 minutes. Add squash and cook until browned and tender, about 10 minutes. Off heat, stir in lemon zest, lemon juice and basil.