South Beach Style Savory Squash Saute
Transform your summer produce into a deliciously healthy dish with this South Beach Style Savory Squash Sauté. This vibrant recipe highlights tender slices of yellow squash and zucchini, sautéed with fragrant garlic, sweet red onion, and juicy cherry tomatoes, creating a medley of fresh flavors. A dash of red pepper flakes adds gentle heat, while freshly chopped basil and a splash of lemon juice brighten the dish for a perfectly balanced taste. Ready in just 30 minutes, this easy one-pan recipe is both quick and nutritious, making it an ideal side dish or light meal for busy weeknights. For a finishing touch, sprinkle on some grated Parmesan cheese to enhance its savory appeal. Keto-friendly, low-carb, and packed with seasonal vegetables, this sauté is a celebration of wholesome ingredients and Mediterranean-inspired cooking.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium-sized, sliced into thin rounds yellow squash
- 2 medium-sized, sliced into thin rounds zucchini
- 3 cloves, minced garlic
- 1 small, thinly sliced red onion
- 1 cup, halved cherry tomatoes
- 1 handful, chopped fresh basil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes
- 1 tablespoon fresh lemon juice
- 2 tablespoons (optional) grated Parmesan cheese
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is shimmering, add the sliced red onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
Add the sliced yellow squash and zucchini to the skillet. Stir to coat the squash in the oil and garlic mixture.
Season the vegetables with salt, black pepper, and red pepper flakes. Cook for about 5-7 minutes, stirring occasionally, until the squash is tender but not mushy.
Add the cherry tomatoes and cook for an additional 2 minutes, just until they start to soften.
Remove the skillet from heat and stir in the fresh basil and lemon juice.
Taste and adjust seasoning if necessary. If desired, sprinkle with grated Parmesan cheese for added flavor.
Serve warm as a side dish or enjoy on its own for a light meal.
Nutrition Facts
Calories |
121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 582 mg | 12% | |
*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.
