I absolutely love how this Sautéed Squash and Zucchini with Garlic and Italian Herbs Recipe turns out every time. It s bright, fresh, and packed with flavor from the garlic and those aromatic Italian herbs that just make the veggies sing. Whenever I need a quick side that feels wholesome yet fancy enough for guests, this is my go-to dish.
You ll find that this recipe is not only simple to throw together but also incredibly versatile, fitting easily into weeknight dinners or even a cozy weekend lunch. Plus, it s a great way to make the most of summer squash and zucchini when they re in season and at their sweetest.
Why You’ll Love This Recipe
- Fresh and Flavorful: The garlic and Italian herbs bring out the best in tender summer squash and zucchini.
- Quick and Easy: It s ready in about 30 minutes, perfect when you want something healthy fast.
- Versatile Side Dish: It pairs beautifully with everything from grilled meats to pasta.
- Family Friendly: Even kids who usually turn their noses up at veggies enjoy this savory sauté.
Ingredients You’ll Need
These simple, fresh ingredients work together so well in this Sautéed Squash and Zucchini with Garlic and Italian Herbs Recipe. Look for firm, bright squash and zucchini to ensure the best texture and flavor.
- Butter or olive oil: I personally lean toward butter for a richer flavor, but olive oil keeps it lighter and dairy-free.
- Sweet onion: Adds a gentle sweetness that balances the garlic s kick-make sure it s diced evenly for even cooking.
- Garlic cloves: Fresh is best here, minced finely so it evenly flavors every bite without overpowering.
- Summer squash: Use fresh, firm squash-cut into half-moons for perfect sautéing.
- Zucchini squash: Similar to the summer squash, fresh and firm is key for texture that holds up.
- Sea salt: Enhances all the natural flavors-adjust to taste as you go.
- Fresh ground black pepper: Adds mild heat and depth, freshly cracked for maximum impact.
- Italian herbs: A mix of dried oregano, basil, thyme, or a blend-this is where the dish gets its signature herbaceous note.
Variations
I love playing around with this Sautéed Squash and Zucchini with Garlic and Italian Herbs Recipe depending on what s in my pantry or what my family s craving. Feel free to tweak it and make it your own!
- Add Heat: Try tossing in a pinch of red pepper flakes when you add the garlic-I discovered this trick on a chilly evening and it gave the dish an unexpected warmth.
- Use Fresh Herbs: When summer herbs are abundant, fresh oregano or basil brightens the flavor far beyond dried.
- Make it Vegan: Swap butter for extra virgin olive oil to keep it dairy-free without sacrificing richness.
- Bulk it Up: Add sliced cherry tomatoes or bell peppers for a colorful, nutrient-packed sauté.
How to Make Sautéed Squash and Zucchini with Garlic and Italian Herbs Recipe
Step 1: Prepare Your Ingredients
Start by dicing the sweet onion and mincing the garlic cloves finely-this ensures that each bite has just the right balance of flavor without any overpowering bits. Then, slice the summer squash and zucchini in half lengthwise and cut them into half-moons about a quarter-inch thick. I found that this size helps the vegetables cook evenly without turning mushy.
Step 2: Sauté the Onion and Garlic
Heat a heavy nonstick pan over medium-high heat and add your butter or olive oil. Once melted and shimmering, toss in the diced onion. Stir occasionally as it softens for about 5 minutes until translucent and just starting to brown around the edges-that caramelization adds depth. Then stir in the garlic and cook for another minute until fragrant but not burnt (burnt garlic tastes bitter, trust me you want to avoid that).
Step 3: Add Squash, Zucchini, and Seasonings
Now it’s time for the stars of the show! Add your cut squash and zucchini to the pan, sprinkle with sea salt, freshly ground black pepper, and the Italian herbs. Give everything a good stir to coat the veggies in those seasonings. I always taste a little here to adjust salt and pepper because every batch of herbs can vary in strength.
Step 4: Sauté Until Perfectly Tender
Cook the mixture, stirring occasionally, for about 10 to 12 minutes until the squash and zucchini are tender and have a slight golden brown edge. This browning adds a lovely nutty flavor. I like to keep an eye on the heat so the veggies don t turn too soft or watery. When you see that nice mix of softness and slight caramelization, you re ready to plate it up!
Pro Tips for Making Sautéed Squash and Zucchini with Garlic and Italian Herbs Recipe
- Use a Heavy Pan: I noticed that a good heavy nonstick or stainless steel pan ensures even cooking and prevents the veggies from sticking or steaming too much.
- Don t Overcrowd the Pan: Too many veggies at once release water and steam rather than sauté, so cook in batches if needed.
- Fresh vs Dried Herbs: For the best flavor, add dried Italian herbs early with the veggies; fresh herbs can be stirred in last minute or sprinkled on at serving.
- Timing Your Garlic: Add garlic after the onion softens to prevent burning and bitterness, which really made a difference in my cooking.
How to Serve Sautéed Squash and Zucchini with Garlic and Italian Herbs Recipe
Garnishes
I like to garnish this dish with a sprinkle of freshly grated Parmesan or a few torn basil leaves for a pop of color and richness. A drizzle of good-quality extra virgin olive oil adds a silky finish that my family absolutely adores.
Side Dishes
This sautéed vegetable combo pairs beautifully with grilled chicken, seared fish, or even a hearty grain like quinoa or wild rice. I often serve it alongside crusty bread to soak up any buttery garlic juices leftover in the pan.
Creative Ways to Present
For a dinner party, I like to serve this sauté in elegant individual ramekins topped with a sprig of fresh rosemary and a lemon wedge on the side. It instantly elevates the simple veggie sauté into a restaurant-style side that gets compliments every time.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The veggies hold their texture surprisingly well, though they might soften a bit more upon sitting.
Freezing
While I don t usually freeze this dish because of the zucchini s water content, you can freeze it if needed; just know the texture might get softer when thawed.
Reheating
I reheat leftovers gently on the stovetop over medium heat to avoid sogginess. Adding a small splash of olive oil helps revive some of the fresh sautéed texture.
FAQs
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Can I use frozen squash and zucchini for this recipe?
Frozen squash and zucchini tend to be watery and mushy once cooked, so I recommend using fresh produce if possible for the best texture and flavor in this sautéed dish.
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What is the best type of pan to use for sautéing squash and zucchini?
A heavy nonstick or stainless steel skillet works best to evenly sauté without sticking or steaming the vegetables too much.
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How do I prevent the squash and zucchini from becoming soggy?
Cook them over medium-high heat without overcrowding the pan and avoid stirring too often so they get a light golden brown without releasing too much water.
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Can I make this recipe vegan?
Absolutely! Just substitute the butter with olive oil to keep it vegan-friendly while still rich and flavorful.
Final Thoughts
Honestly, this Sautéed Squash and Zucchini with Garlic and Italian Herbs Recipe has become a staple in my kitchen because it s simultaneously simple and bursting with flavor. I love how easy it is to whip up on busy nights and how it makes vegetables something everyone looks forward to eating. Give it a try-you ll enjoy how effortlessly it upgrades your weeknight meals with fresh, vibrant tastes that always impress.
Print
Sautéed Squash and Zucchini with Garlic and Italian Herbs Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
A simple and flavorful sautéed summer squash and zucchini recipe, enhanced with garlic, sweet onion, and Italian herbs. This quick and healthy side dish is perfect for any meal and brings out the natural sweetness and delicate texture of the vegetables.
Ingredients
Vegetables
- 1 small sweet onion, diced
- 4 cloves garlic, minced
- 1 summer squash, halved and cut into half-moons
- 1 zucchini squash, halved and cut into half-moons
Seasonings & Fats
- 2 tablespoons butter or olive oil
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon fresh ground black pepper, or to taste
- 1 teaspoon Italian herbs
Instructions
- Heat the Pan: Place a heavy nonstick pan over medium-high heat. Once the pan is hot, add the butter or olive oil and stir until melted.
- Sauté Onion: Add the diced sweet onion to the pan. Cook for about 5 minutes, stirring occasionally, until the onion is softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Cook Squash and Zucchini: Add the halved and sliced summer squash and zucchini to the pan along with sea salt, black pepper, and Italian herbs. Stir to combine evenly.
- Sauté Until Tender: Continue cooking, stirring occasionally, for about 10-12 minutes until the squash is softened and lightly browned. Taste and adjust seasoning if needed.
- Serve: Remove from heat and serve immediately for the best flavor and texture.
Notes
- Use either butter or olive oil depending on your preference for a richer or lighter flavor.
- Adjust seasoning according to taste; fresh herbs can be substituted for Italian herbs for variation.
- Ensure not to overcook the squash to keep a nice tender but slightly firm texture.
- This side dish pairs well with grilled meats or can be served alongside a grain for a vegetarian meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 20 mg
