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
Scale
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
