Super Sauted Summer Squash
Elevate your summer side dish game with this quick and flavorful Super Sautéed Summer Squash recipe! Featuring tender yellow squash and zucchini slices sautéed to perfection in olive oil with fragrant garlic and a hint of fresh thyme, this dish is brightened with a splash of lemon juice and a touch of optional red pepper flakes for a mild kick. Ready in just 22 minutes, this recipe is perfect for busy weeknights or summer BBQs. Serve it as a vibrant accompaniment to grilled meats, roasted chicken, or a hearty vegetarian meal. With its simple prep, fresh seasonal ingredients, and optional parsley garnish, this healthy and versatile side dish is sure to become a go-to favorite! Keywords: sautéed summer squash, zucchini recipes, quick side dishes, healthy vegetable recipes, easy summer recipes.
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Recipe Information
Ingredients
- 2 medium yellow summer squash
- 2 medium zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Wash the yellow summer squash and zucchini thoroughly under running water. Pat them dry with a clean kitchen towel.
Using a sharp knife, trim off the ends of the squash and zucchini. Slice them into thin, even rounds about 1/4-inch thick.
Peel and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat for about 1 minute.
Add the minced garlic to the pan and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
Add the sliced summer squash and zucchini to the pan. Stir well to coat the vegetables with the garlic and oil.
Sprinkle the fresh thyme, salt, black pepper, and optional red pepper flakes (if using) over the squash mixture.
Cook the squash uncovered, stirring occasionally, for 8-10 minutes, or until the squash is tender but still slightly crisp in texture.
Drizzle the lemon juice over the squash and stir to combine. Taste and adjust seasonings if needed.
Remove the skillet from heat and transfer the sautéed squash to a serving dish.
For garnish, sprinkle freshly chopped parsley over the top (optional).
Serve immediately as a side dish to complement grilled meats, roasted chicken, or your favorite vegetarian main course.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 936 mg | 20% | |
*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.
