Two Summer Squash Saute
Bright, fresh, and bursting with summer flavors, the Two Summer Squash Sauté is a simple yet elegant side dish perfect for showcasing the season’s bounty. This quick and easy recipe combines tender zucchini and yellow squash, lightly sautéed with garlic, red onion, and fragrant thyme for a savory base. A delicate finish of lemon zest and Parmesan cheese adds a tangy, nutty balance, while a sprinkle of fresh parsley lends a burst of color and freshness. Ready in just 20 minutes, this versatile dish is an ideal accompaniment to grilled meats, pasta, or as a vegetarian centerpiece. Elevate your weeknight dinners or summer gatherings with this vibrant, low-carb squash recipe that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 tablespoons olive oil
- 2 garlic cloves
- 0.5 medium red onion
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley
Instructions
Wash the zucchini and yellow squash thoroughly and pat them dry.
Trim the ends off both the zucchini and yellow squash, then slice them into thin rounds about 1/4 inch thick.
Mince the garlic cloves and finely chop the red onion.
Heat a large skillet over medium heat, then add the olive oil, swirling to coat the bottom of the pan.
Add the minced garlic and chopped red onion to the skillet and sauté for 2–3 minutes, stirring frequently, until fragrant and the onion begins to soften.
Increase the heat slightly and add the sliced zucchini and yellow squash to the skillet. Stir to combine with the garlic and onion.
Sprinkle in the fresh thyme leaves, salt, and black pepper. Toss everything together to ensure the squash is evenly seasoned.
Cook for 5–7 minutes, stirring occasionally, until the squash is tender but still slightly crisp. Avoid overcooking to maintain texture.
Remove the skillet from heat and stir in the lemon zest and grated Parmesan cheese.
Transfer the sautéed squash to a serving dish and garnish with freshly chopped parsley.
Serve immediately as a side dish alongside grilled meats, pasta, or as a light vegetarian entrée.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 5095 mg | 222% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 41.6 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1936 mg | 41% | |
*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.
