Sauteed Yellow Squash Zucchini and Roasted Red Peppers
Brighten up your table with this vibrant and flavorful Sauteed Yellow Squash, Zucchini, and Roasted Red Peppers! This quick and easy recipe brings together tender rounds of golden yellow squash and green zucchini, perfectly complemented by the smoky sweetness of roasted red peppers. Sautéed with fragrant garlic, a touch of oregano, and a sprinkle of fresh parsley, this dish is bursting with Mediterranean-inspired flavors. Ready in just 25 minutes and naturally vegetarian, gluten-free, and packed with wholesome ingredients, it’s the ideal healthy side dish for weeknight dinners or your next gathering. Whether served warm alongside grilled mains or as a colorful topping for pasta or salads, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 medium yellow squash
- 2 medium zucchini
- 1 cup roasted red peppers
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and trim both the yellow squash and zucchini, then slice them into thin rounds, approximately 1/4-inch thick.
Drain the roasted red peppers if using jarred peppers, and slice them into thin strips.
Peel and mince the garlic cloves, and chop the fresh parsley finely.
Heat a large skillet over medium heat and pour in the olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the sliced yellow squash and zucchini to the skillet. Stir and cook for about 5-7 minutes, or until they begin to soften and are lightly browned in spots.
Sprinkle the dried oregano, salt, and black pepper over the vegetables, and stir well to evenly distribute the seasoning.
Add the sliced roasted red peppers to the skillet and cook for another 3-5 minutes, stirring occasionally, until everything is heated through and the vegetables are tender but not mushy.
Remove the skillet from the heat and sprinkle the chopped parsley over the top for a fresh, herbaceous finish.
Serve immediately as a side dish, or let cool slightly and use as a topping for salads, pasta, or grains.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4922 mg | 214% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 38.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
