Summer Squash Green and Yellow Garlic Onion Lemon Zest
Brighten up your table with the vibrant flavors of this Summer Squash Green and Yellow Garlic Onion Lemon Zest dish! This quick and easy recipe celebrates the natural sweetness of green zucchini and yellow squash, enhanced by the aromatic combination of sautéed garlic, onion, and zesty lemon. With just 10 minutes of prep and 15 minutes of cooking time, you'll create a healthy and colorful side dish that's as nutritious as it is delicious. The fresh parsley garnish adds a pop of color and freshness, while the optional crusty bread transforms it into a light, satisfying main course. Perfect for summer evenings, this skillet recipe is a must-try for vegetable lovers and those seeking simple, flavorful meals.
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Recipe Information
Ingredients
- 2 medium Green zucchini
- 2 medium Yellow squash
- 2 Garlic cloves
- 1 small Yellow onion
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and trim the ends of the green zucchini and yellow squash. Slice both into thin, even rounds, about 1/4 inch thick.
Peel and finely mince the garlic cloves. Peel and finely chop the yellow onion.
Zest the lemon using a microplane or fine grater, being careful to remove only the yellow outer layer and avoid the bitter white pith. Set the lemon zest aside.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is shimmering, add the chopped onion. Sauté for 2-3 minutes, stirring frequently, until it becomes translucent.
Add the minced garlic to the skillet and sauté for an additional 30 seconds, stirring constantly, until fragrant.
Add the sliced green zucchini and yellow squash to the skillet. Stir well to coat the squash in the oil and evenly distribute the onion and garlic.
Season the vegetables with salt and black pepper. Sauté for 7-8 minutes, stirring occasionally, until the squash is tender but still slightly firm to the bite.
Remove the skillet from the heat and stir in the lemon zest.
Transfer the cooked squash mixture to a serving dish and, if desired, sprinkle with fresh parsley for a colorful garnish.
Serve warm as a side dish or enjoy as a light main course with crusty bread.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 14.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1020 mg | 22% | |
*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.
