Flavorful Sautéed Zucchini and Squash
This sautéed zucchini and yellow squash recipe is bursting with flavor but only uses a few simple seasonings. It will be your favorite Summer side dish.
Servings: 4
Calories: 65
Ingredients
- 2 medium yellow squash
- 2 medium zucchini squash
- 1 tablespoon avocado oil or olive oil
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
Instructions
- Using a sharp knife on a cutting board, cut the ends from a squash. Cut in half crosswise, then each half into quarters, lengthwise. This will leave you with 8 triangular spears. Now chop them into ½ inch pieces. Repeat with remaining squash. If there are any pieces of the squash that are small, like the skinny ends of a yellow summer squash, cut into ½ inch rounds.
- Heat the avocado oil in a large skillet over medium heat. Add the zucchini, garlic, and all of the seasonings to the pan. Give a big stir, then let sit for a minute so the squash can start to brown and soften. Continue to sauté until the squash are fork tender. About 8-10 minutes. Taste for seasoning and add salt if necessary.
- Feel free to garnish with fresh herbs such as chopped fresh basil and/or parsley.
Notes
- Veggies: Feel free to add other vegetables such as diced onions. You can also use all yellow squash or all zucchini.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days.
Nutrition
Calories: 65 | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Fiber: 2g