Description
A simple and delicious sautéed zucchini and squash dish that can elevate any meal.
Ingredients
Scale
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1–2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 2 cloves garlic, minced (optional)
- Cherry tomatoes (optional)
- Lemon juice, for serving (optional)
- Fresh herbs, for garnish (optional)
- Parmesan cheese, for serving (optional)
Instructions
- Heat 1-2 tablespoons of oil in a big skillet over medium-high heat.
- Add the sliced zucchini and squash in a single layer to the skillet.
- Let them sizzle for about 4-5 minutes until they start to brown.
- Stir occasionally, ensuring they don’t stick, then add salt, black pepper, and garlic (if using).
- Cook for another minute or so until vegetables are tender but still crisp.
- Turn off the heat and finish with a squeeze of lemon juice or fresh herbs if desired.
Notes
Avoid salting the squash too early to prevent them from becoming watery. Use high heat for better browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: zucchini, squash, sautéed vegetables, side dish