Sauteed Summer Squash with Parmesan

Slice squash and onion to 3/16-inch thickness using a mandolin.

Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.

Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.