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Bright medley of summer squash and zucchini slices baked with herbs for a healthy summer side dish.

Simple Summer Squash and Zucchini Medley


  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

Description

A light and versatile side dish featuring sautéed zucchini and yellow squash with herbs.


Ingredients

Scale
  • 2 medium zucchini, sliced into half-moons
  • 2 medium yellow summer squash, sliced into half-moons
  • 1 small red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried Italian herbs
  • 2 tablespoons fresh parsley or basil, chopped
  • ¼ cup grated Parmesan cheese (optional)

  • Instructions

    1. Wash and slice zucchini and squash into ¼ inch half-moons, thinly slice the onion, and mince the garlic.

    2. Heat a large skillet over medium heat and add olive oil.

    3. Add onion and garlic to the pan and cook for 1–2 minutes until fragrant and slightly softened.

    4. Stir in zucchini and squash, season with salt, pepper, and Italian herbs, and sauté for 6–8 minutes until tender but still slightly crisp.

    5. Remove from heat and garnish with fresh parsley or basil.

    6. If desired, sprinkle with Parmesan cheese before serving.

    • Prep Time: 10 minutes
    • Cook Time: 20 minutes

    Nutrition

    • Calories: 120
    • Sodium: 300
    • Fat: 6
    • Carbohydrates: 14
    • Protein: 3