Description
A simple and delicious sautéed zucchini and summer squash recipe that highlights fresh vegetables cooked with garlic, onions, and a touch of butter. This quick 20-minute side dish is perfect for complementing any main course.
Ingredients
Scale
Vegetables
- 2 cups summer squash, cut into ½-inch cubes
- 2 cups medium zucchini, cut into ½-inch cubes
- ¾ cup sweet onion, finely diced
- 2 cloves garlic, minced
Oils & Seasonings
- 2 tablespoons olive oil
- 1 tablespoon butter (or additional oil)
- ¾-1 teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
- Parsley, finely chopped, optional
Instructions
- Cook onion: In a large skillet over medium heat, add 2 tablespoons olive oil and diced onions. Cook for 2-3 minutes until the onions soften and become translucent.
- Add garlic: Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently to prevent burning and to release the garlic’s aroma.
- Add squash and season: Stir in the cubed summer squash and zucchini, sprinkle in salt and pepper, then add the butter. Cover the skillet with a lid and cook for 5 minutes to allow the vegetables to soften.
- Cook until tender: Remove the lid and stir the vegetables. Continue cooking uncovered for 5-7 minutes, or until the squash reaches your preferred tenderness. For a lightly browned and caramelized texture, let the vegetables sit undisturbed for 1-2 minutes before stirring again.
- Serve: Remove from heat and adjust seasoning with additional salt and pepper if desired. Garnish with finely chopped parsley for a fresh finish. Serve warm and enjoy!
Notes
- Use a mix of summer squash and zucchini for best flavor and texture.
- To keep the dish vegan, substitute butter with an equal amount of olive oil.
- Cooking times may vary depending on the size of your vegetable cubes.
- For a richer flavor, add a squeeze of lemon juice or a sprinkle of Parmesan cheese before serving.
