Sautéed Summer Squash

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Sautéed summer squash is a quick, easy side dish made with yellow squash, zucchini, red peppers, and olive oil. A flavorful and healthy recipe that’s perfect for the summer months.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Amercian, European

Keyword: Sauteed Summer Squash

Servings:

Calories: 95kcal

Equipment

Ingredients

3 Zuchini
2 Yellow Squash
1 Red bell pepper
1 tbsp Garlic minced
1 tbsp Thyme fresh, chopped
2 tsp Apple cider vinegar or lemon juice
3 oz Basil
2 tbsp Olive oil

Instructions

Start by juliening or slicing your zucchini and yellow squash into half moons. If the squash is very large with larger seeds, you might want to use a vegetable peeler to remove the skin for a more tender bite.
2. Cut the red pepper into thin strips or bite-sized chunks.
3. Heat olive oil or a little butter in a large skillet or nonstick skillet over medium heat. Make sure the pan is hot before you add the vegetables so they get that nice golden brown sear.
4. Add the zucchini, yellow squash, and red peppers and thyme to the pan.
5. Sauté over medium-high heat, stirring occasionally, until the vegetables are tender but still have some bite. This usually takes 8 to 10 minutes.
6. Add minced garlic or a sprinkle of garlic powder, sea salt, and black pepper. Continue cooking for another 1-2 minutes. Do not overcook the veggies, as they will become soggy. Just keep them al dente, you want to keep them crunchy.
7. Turn off the heat and stir in chopped fresh basil or thyme. For brightness, finish with a handful of Parmesan cheese or a splash of apple cider vinegar or lemon juice.

Nutrition