Zucchini Chayote and Yellow Squash
Brighten up your table with the vibrant flavors of this Zucchini, Chayote, and Yellow Squash medley—a quick and healthy sautéed vegetable dish that’s perfect as a side or a light main course. Featuring tender, nutrient-rich zucchini, yellow squash, and chayote, this recipe is enhanced with aromatic garlic, sweet sautéed onions, and a zesty finish of fresh lemon juice. The beauty of this dish lies in its simplicity, as it comes together in just 30 minutes with minimal prep work. Tossed in heart-healthy olive oil and garnished with fresh parsley, this gluten-free and vegetarian delight pairs beautifully with roasted proteins, rice dishes, or even crusty bread. Perfect for weeknight dinners or summer meals, this recipe showcases the best seasonal produce in every bite!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium chayote squash
- 2 medium yellow squash
- 2 tablespoons olive oil
- 1 small white onion
- 3 cloves garlic
- 2 tablespoons fresh parsley
- 1 lemon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the zucchini, chayote, and yellow squash thoroughly. Pat them dry with a clean kitchen towel.
Slice the zucchini and yellow squash into thin rounds, about 1/4-inch thick. For the chayote, peel the skin, cut it in half, and remove the seed. Slice the chayote into thin strips or small wedges.
Finely dice the white onion and mince the garlic cloves. Chop the parsley and set it aside for garnish.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Add the sliced zucchini, chayote, and yellow squash to the skillet. Stir well to coat the vegetables in the oil and aromatics.
Season with salt and black pepper. Reduce the heat to medium-low and cook for 8-10 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Remove the skillet from heat and squeeze the juice of half a lemon over the vegetables. Toss to combine.
Transfer the sautéed vegetables to a serving dish and garnish with chopped parsley.
Serve warm as a side dish or enjoy it on its own for a light, healthy meal.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 46.8 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2278 mg | 48% | |
*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.
