In a small saucepan over medium-low heat, combine the goat cheese, heavy cream, and a pinch of Kosher salt. Stir to combine and cook until goat cheese has melted.
Meanwhile, in a large skillet or Dutch oven over medium-high heat, heat the olive oil until shimmering. Add in the zucchini, yellow squash, ½ tsp. Kosher salt, 1/8 tsp. freshly ground black pepper, and ¼ tsp. garlic powder. Stir to combine and sauté until squash is softened and slightly browned (about 8 minutes). Add in the lemon juice, oregano, and chives. Stir and cook an additional 2 minutes.
To serve, lay the squash in an even layer on a large platter. Drizzle the goat cheese cream all over and garnish with additional oregano and chives.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword side dish, Summer Squash with Goat Cheese Cream, vegetable side dish