Description
A buttery, garlicky, and herb-packed vegetable side dish that comes together in under 30 minutes—this zucchini and yellow squash sauté is the perfect way to use up summer squash. With just a few ingredients, it transforms into a vibrant, fresh, and deeply satisfying dish that works well alongside almost any main course. It’s easy enough for weeknights but elegant enough for entertaining. Plus, it’s naturally gluten-free and packed with seasonal flavor. Whether you’re serving it warm or at room temperature, this is a veggie dish you’ll return to again and again.
Ingredients
Scale
- 2 medium zucchini
- 2 medium yellow squash
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2–3 garlic cloves, minced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh chopped parsley or basil
- 2 tablespoons grated parmesan (optional)
Instructions
- Wash and dry the squash. Slice into ¼-inch thick half-moons.
- Heat olive oil and butter in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add squash in a single layer. Let cook undisturbed for 2–3 minutes.
- Stir occasionally and cook for another 5–7 minutes until tender.
- Season with salt, pepper, and red pepper flakes if using.
- Stir in herbs and optional parmesan.
- Serve warm or at room temperature.
Notes
- Add a squeeze of lemon juice at the end for brightness.
- For a richer dish, use all butter.
- Feel free to toss with cooked pasta or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 110
- Sugar: 4g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg