Sunday Zucchini and Yellow Squash
Elevate your Sunday dinner with this delightful recipe for Sunday Zucchini and Yellow Squash—a simple yet flavorful side dish that brings the best of garden-fresh produce to your table. Thinly sliced zucchini and yellow squash are sautéed to tender perfection in a combination of olive oil and butter, with aromatic garlic and onions adding depth. Seasoned with dried oregano, basil, and a touch of salt and pepper, the vegetables are finished with a sprinkle of Parmesan cheese for a rich, savory touch and a garnish of fresh parsley for a burst of color and freshness. Ready in just 25 minutes, this versatile dish pairs beautifully with grilled chicken, roasted meats, or your favorite pasta. Perfect for a quick family dinner or a leisurely Sunday gathering, this recipe is a celebration of simple, wholesome ingredients and bold, comforting flavors.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic
- 1 small yellow onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Wash and dry the zucchini and yellow squash. Trim off the ends and slice them into thin rounds, about 1/4-inch thick.
Peel and finely mince the garlic. Dice the small yellow onion.
In a large skillet, heat the olive oil and unsalted butter over medium heat until the butter melts.
Add the diced onion to the skillet and sauté for 2-3 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the zucchini and yellow squash slices to the skillet. Sprinkle with dried oregano and basil, as well as the salt and black pepper.
Toss the vegetables gently to coat them evenly with the seasonings. Cook for 8-10 minutes, stirring occasionally, until the squash is tender and slightly caramelized.
Remove the skillet from heat, and sprinkle the grated parmesan cheese over the top of the vegetables.
Garnish with freshly chopped parsley before serving for a bright, herbaceous finish.
Serve warm as a side dish to complement grilled meats, pasta, or roasted chicken.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 209 mg | 4% | |
*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.
