Fresh zucchini and yellow squash sautéed in olive oil with fresh garlic, basil and lemon juice makes a tasty Summer vegetable side dish.
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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.
- Vegetable Brush
- Cutting Board
- Large Skillet
- Wooden Spoon
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.
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.
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.
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.
More Summer Squash Recipes
- Grilled Squash Quinoa Salad
- Ranch Zucchini Boats
- Roasted Vegetable Ratatouille
- Chili Lime Sautéed Zucchini
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Sautéed Summer Squash
- 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
- 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.
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