Zucchini Summer Squash Saute
Bright, fresh, and effortlessly simple, this Zucchini Summer Squash Sauté is the perfect side dish to showcase the best of summer's bounty. Featuring tender slices of zucchini and summer squash lightly cooked with garlic, olive oil, and a touch of red pepper flakes for subtle heat, this recipe is elevated with fragrant fresh basil, parsley, and a splash of zesty lemon juice. Ready in just 20 minutes, it’s a quick and healthy side that pairs beautifully with grilled proteins, pasta dishes, or as part of a vibrant vegetarian meal. Packed with seasonal flavors and minimal ingredients, this sauté is a versatile crowd-pleaser that keeps your kitchen cool while delivering a burst of garden-fresh goodness. Perfect for weeknight dinners or al fresco dining, this dish is a summertime must-try!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium summer squash
- 2 tablespoons olive oil
- 2 garlic cloves
- 2 tablespoons fresh basil leaves
- 1 tablespoon fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes
- 1 teaspoon lemon juice
Instructions
Wash the zucchini and summer squash thoroughly. Trim the ends and slice them into thin rounds, about 1/4 inch thick.
Peel and mince the garlic cloves. Chop the basil leaves and parsley finely, and set aside.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is shimmering, add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
Add the sliced zucchini and summer squash to the skillet. Stir to coat them evenly in the oil.
Sprinkle the salt, black pepper, and red pepper flakes over the vegetables. Sauté for 7-8 minutes, stirring occasionally, until the squash is tender but still has a slight bite.
Remove the skillet from heat and stir in the chopped basil, parsley, and lemon juice.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the zucchini summer squash sauté warm as a side dish alongside grilled proteins, pasta, or as part of a light vegetarian meal.
Nutrition Facts
Calories |
95 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 487 mg | 10% | |
*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.
