Yellow and Green Squash Saut
Brighten up your dinner table with this colorful and flavorful Yellow and Green Squash Sauté, a quick 20-minute side dish that’s as healthy as it is delicious. Featuring tender slices of golden yellow squash and vibrant zucchini, this recipe is lightly sautéed in a luscious blend of olive oil and butter for the perfect balance of richness and freshness. Infused with the aromatic kick of garlic and finished with a spritz of zesty lemon juice and a sprinkle of fresh parsley, this sautéed squash pairs beautifully with grilled meats, roasted chicken, or as a vegetarian main. With just a hint of spice from optional red pepper flakes, it's an easy-to-make crowd-pleaser that highlights the natural flavors of summer squash. Perfect for weeknight dinners or as a seasonal showstopper!
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Recipe Information
Ingredients
- 2 medium-sized yellow squash
- 2 medium-sized zucchini (green squash)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 minced garlic cloves
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Wash the yellow squash and zucchini thoroughly under cold running water. Pat them dry with a clean kitchen towel.
Slice the squash and zucchini into thin rounds, approximately 1/4-inch thick. Set aside.
Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt completely and combine with the oil.
Add the minced garlic to the skillet and sauté for 30–60 seconds until fragrant, being careful not to let it burn.
Add the sliced squash and zucchini to the skillet. Stir to coat the vegetables evenly in the oil and butter mixture.
Sprinkle the salt, black pepper, and crushed red pepper flakes (if using) over the vegetables. Toss well to season.
Cook the squash and zucchini for 6–8 minutes, stirring occasionally, until they are tender but still slightly crisp. Avoid overcooking as the vegetables can turn mushy.
Remove the skillet from heat and drizzle the lemon juice over the cooked vegetables. Sprinkle the chopped parsley on top for a fresh, herby flavor.
Transfer the sautéed squash to a serving dish and serve immediately as a side dish or as part of a main meal.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 21.5 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2059 mg | 44% | |
*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.
