Description
This step-by-step recipe shows you how to make delicious Sautéed Zucchini and Squash. Easy to make and bursting with the best flavor!
Ingredients
Scale
- 1 medium zucchini, sliced into 1/4-inch rounds or half-moons
- 1 medium yellow squash, sliced into 1/4-inch rounds or half-moons
- 2–3 cloves garlic, minced
- 1–2 tablespoons olive oil
- 1/2 teaspoon dried thyme or oregano (or 1 teaspoon fresh, chopped)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 onion or 1 shallot, finely diced
- Optional: 1/2 cup cherry tomatoes, halved
Instructions
- 1. Prepare Vegetables: Wash and trim zucchini and yellow squash. Slice into uniform 1/4-inch rounds or half-moons. Pat thoroughly dry with paper towels to remove excess moisture.
- 2. Heat Pan: Heat a large, heavy-bottomed skillet over medium-high heat. Add olive oil and allow it to shimmer.
- 3. Sauté Aromatics: Add minced garlic (and optional diced onion/shallot) to the pan. Sauté for 30 seconds to 1 minute, stirring, until fragrant. Do not burn.
- 4. Cook Squash: Add the prepared zucchini and yellow squash to the pan in a single layer. If necessary, cook in batches to avoid overcrowding. Cook undisturbed for 2-3 minutes per side until golden-brown spots appear and the squash is tender-crisp.
- 5. Season and Finish: Season generously with salt, freshly ground black pepper, and herbs (thyme or oregano). If using optional cherry tomatoes, add them now. Toss everything together for another minute to combine flavors. Taste and adjust seasonings as needed. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 10 mins