Summer squash is a sunshine-filled vegetable that deserves a spot on your dinner table! This simple recipe for sautéed summer squash brings out its natural sweetness and makes a perfect side dish for any meal. It’s quick, easy, and incredibly delicious – even for beginner cooks.
Key Ingredients & Substitutions
- Summer Squash (Zucchini or Yellow Squash): Use either or a mix! No need to peel.
- Garlic: Fresh is best for flavor.
- Olive Oil: A good quality extra virgin olive oil works wonders. You can use avocado oil as well.
- Fresh Herbs (Optional): Parsley, basil, or dill add brightness. Dried herbs like oregano or thyme can also be used.
- Lemon Juice (Optional): A squeeze at the end brightens everything up.
Ingredients
- 2 medium summer squash (about 1 pound), such as zucchini or yellow squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt, or to taste
- Pinch of black pepper, or to taste
- 1 tablespoon fresh parsley, chopped (optional)
- 1 teaspoon fresh lemon juice (optional)
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Servings: 2-3
- Calories per serving: Approximately 100-120
- Tools Needed: Cutting board, knife, large skillet
Step-by-Step Instructions
1. Prepare the Summer Squash
Wash the summer squash thoroughly. Trim off both ends. Slice the squash into even, 1/4-inch thick rounds or half-moons. Keeping them uniform helps them cook evenly.
2. Heat the Skillet
Place a large skillet over medium heat. Add the olive oil and let it warm up for about a minute. You want the oil shimmering but not smoking.
3. Sauté the Squash
Add the sliced summer squash to the hot skillet. Spread it out in a single layer if possible. Sauté for 5-7 minutes, stirring occasionally, until the squash starts to soften and turn slightly golden.
4. Add Garlic and Seasonings
Once the squash is tender-crisp, add the minced garlic, salt, and black pepper. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
5. Finish and Serve
Remove the skillet from the heat. If using, stir in the fresh parsley and a squeeze of lemon juice. Taste and adjust seasonings as needed. Serve your delicious sautéed summer squash immediately as a warm side dish.
Storage Instructions
Store leftover sautéed summer squash in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat or in the microwave until heated through. The texture might be slightly softer after reheating.
Frequently Asked Questions (FAQ)
Q: Can I use frozen summer squash?
A: While fresh is best, you can use frozen. Just note that it will release more water, so you might need to cook it a bit longer to evaporate the moisture.
Q: Do I need to peel the summer squash?
A: No, the skin of summer squash is tender and perfectly edible. It also adds nutrients and color.
Q: What are other seasonings I can use?
A: You can try adding a pinch of dried Italian seasoning, red pepper flakes for a little kick, or a sprinkle of grated Parmesan cheese at the end.
Q: Can I add other vegetables to this dish?
A: Absolutely! Sliced onions, bell peppers, or cherry tomatoes would be great additions. Add them with the squash or slightly before, depending on their cooking time.
Q: Why is my sautéed summer squash watery?
A: This usually happens if the heat is too low or the pan is overcrowded. Ensure your skillet is hot and avoid piling too much squash in at once.
Q: Is sautéed summer squash healthy?
A: Yes, summer squash is low in calories and rich in vitamins, minerals, and fiber. This simple preparation keeps it very healthy.