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Home » Recipes » Vegetable Recipes

June 21, 2022 · Leave a Comment

Sautéed Summer Squash

Dairy Free Recipes· Gluten Free Recipes· Keto Recipes· Vegetable Recipes

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A collage photo of Summer Squash in a skillet with lemon and basil.
Sauteed Summer Squash in a nonstick skillet

Fresh zucchini and yellow squash sautéed in olive oil with fresh garlic, basil and lemon juice makes a tasty Summer vegetable side dish. 

Squash and zucchini diced in a skillet.

*This post may contain affiliate links.

I don't know about you, but Summer squashes are one of my favorite vegetables; which consist of patty pans, yellow squash and zucchini.

Their rinds are tender and can be consumed; unlike Winter squashes like spaghetti, pumpkin or butternut. We eat them all year long and because of their mild flavor, you can add a variety of flavors to enhance them. 

Due to all of the deer and other animals we get in our yard, we usually plant a small deck garden consisting of fresh herbs and tomatoes.

After years of losing the battle of a good tomato harvest from chipmunks and squirrels, we've decided to grow zucchini. So far so good as they don't seem to be going after this crop.

We have so many flowers and buds forming, I can't wait until my zucchini are large enough to pick and eat! 

One of my favorite ways to prepare Summer squash is in a skillet on top of the stove since they hardly take any time to prepare.

We love this recipe for Sautéed Summer Squash and the little bit of fresh basil and lemon really add a nice flavor too. This recipe serves 4 and takes less than 20 minutes to make. 

Summer Squash in a skillet

Equipment 

  • Vegetable Brush
  • Knife
  • Cutting Board
  • Large Skillet
  • Wooden Spoon

Ingredients Needed

For this recipe you'll need the following ingredients: 

Zucchini: Zucchini (aka courgette) is green in color. Look for zucchini that is firm and small to medium in size. The larger it gets, the more bitter it tastes and more seeds it produces. You can store zucchini unwashed in the refrigerator for up to 5 days or at room temperature for 3-4 days. 

Yellow Squash: Follow the same rules as zucchini. 

Minced Garlic

Fresh Basil

Extra Virgin Olive Oil: My preference is to use olive oil in my recipes since you only need a little bit; however, you can use your favorite. 

Lemon Juice

Kosher Salt

Black Pepper

Cooked Summer Squash in a skillet

How do you make Sautéed Summer Squash?

Start by washing the outside skins of the squash with a vegetable brush; then dry on either a clean dish cloth or paper towels. 

Cut each squash into quarters; then dice into bite sized pieces. Heat the oil in a large skillet over medium high heat; then add the squash.

Sauté until the vegetables are slightly softened; approximately 4-5 minutes. We like our vegetables on the firmer side so they have a little crunch. 

Next add the garlic and saute for another minute; then add the lemon juice and stir. Season with salt and pepper; then serve hot. 

Serving Suggestions

This vegetable side dish is gluten free, dairy free, low carb and can be served with any of the following main entrees: 

Poultry: Lemon Basil Chicken Cutlets, Turkey Prosciutto Rolls, Dijon Balsamic Roasted Chicken, Chicken Francaise or Caprese Stuffed Chicken Thighs

Pork: Honey Balsamic Pork Loin, Pork Chops Pizzaiola, Greek Honey Lemon Grilled Pork Chops, or Italian Sausage Macaroni and Cheese

Beef: Beef Ricotta Casserole, Horseradish, Garlic and Rosemary Roast Beef, Italian Meatloaf or Red Wine Rosemary Marinated London Broil

Seafood: Shrimp Scampi Foil Packs, Flounder Oreganata or Skillet Shrimp and Tortellini

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

Sautéed zucchini and yellow squash in a nonstick skillet

More Summer Squash Recipes

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Summer Squash in a skillet

Sautéed Summer Squash

Carrie's Experimental Kitchen
Fresh zucchini and yellow squash sautéed in olive oil with fresh garlic, basil and lemon juice makes a tasty Summer vegetable side dish. 
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Vegetables
Cuisine American
Servings 4
Calories 53 kcal

Equipment

  • Vegetable Brush
  • Knife
  • Cutting Board
  • large skillet
  • Wooden Spoon

Ingredients
  

  • 2 small zucchini
  • 2 small yellow squash
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • Start by washing the outside skins of the squash with a vegetable brush; then dry on either a clean dish cloth or paper towels.
  • Cut each squash into quarters; then dice into bite sized pieces.  Heat the oil in a large skillet over medium high heat; then add the squash.
  • Sauté until the vegetables are slightly softened; approximately 4-5 minutes. Next add the garlic and saute for another minute; then add the lemon juice and stir. Season with salt and pepper.

Notes

Please read the entire post for additional instructions and/or substitutions. 

Nutrition

Calories: 53kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 297mgPotassium: 319mgFiber: 1gSugar: 3gVitamin A: 263IUVitamin C: 22mgCalcium: 22mgIron: 0.5mg
Keyword squash, zucchini
Tried this recipe?Let us know how it was!

 

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