Summer Vegetable Saute: Zucchini, yellow squash, and carrot ribbons are sauteed lightly in butter for a quick and healthy side dish.
My parents just came for a visit and with them, they brought a huge bushel of fresh summer produce from their garden. They know that they did not pass on the gardening gene to their oldest daughter. Sigh.
Even though I have been cursed with a black thumb, I love fresh garden produce and love to be gifted zucchini and squash from neighbors and make my way to farmer’s stands for fresh tomatoes and peppers all summer long.
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Summer Vegetable Saute
With my parents bounty, that included zucchini and yellow squash, I made on of the most simple vegetable side dishes–Carrot and Squash Saute.
Tender ribbons of zucchini and yellow squash are sauteed with ribbons of crisp carrots lightly in butter. The zucchini and yellow squash become tender, while the carrots are still crisp tender, creating the perfect contrast in texture in this simple vegetable side dish.
How To Make Vegetable Ribbons
All you need for vegetable ribbons is a peeler–no fancy tools necessary. And of course you need vegetables!
Vegetables for Vegetable Ribbons
- Carrots
- Zucchini
- Yellow Squash
- Cucumbers
- Eggplant
Any vegetable that has the shape to become long strips is a good candidate for vegetable ribbons.
How to Saute Summer Vegetables
Summer vegetable saute only takes 2 steps and the zucchini saute is ready in less than 15 minutes.
Step One: Prepare the Vegetables
The first step to making any vegetable saute is to prepare the vegetables. For a quick veggie saute, zucchini, yellow squash and carrots are good choices.
- Thoroughly wash and dry vegetables (even organic veggies need washed!)
- Peel off outer skin if desired
- Using your vegetable peeler, make long strands of ribbons
Step Two: Lightly Saute Vegetables
Over medium heat, add 1 tablespoon butter to a non-stick skillet.
Add in the veggies and using tongs, twist and flip the veggies as they cook. Once the zucchini and squash become tender, remove from heat and season with salt and pepper.
Notes on Simple Veggie Saute
- I love to use butter for this veggie saute, as the flavor of the butter gives this dish a rich taste. If you need this dish to be Paleo or Vegan, use olive oil.
- You can make veggie saute, with just about any vegetables you like that slice well into ribbons. If I don’t have fresh carrots, I use only zucchini and squash. Sometimes I just make a simple zucchini saute using this same method.
- Leftover Vegetable Saute is great to top salads with as well.
- Add in salt and pepper at end of this vegetable saute. This prevents the vegetables from getting soggy, as the salt causes the vegetables to release liquid.
More Zucchini Recipes
- Zucchini Bread Pancakes
- Grilled Vegetable Lasagna
- Whole Wheat Zucchini Bread
- Farmer’s Market Ratatouille
Vegetable Saute Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
Summer Vegetable Saute
Zucchini, yellow squash, and carrot ribbons are sauteed lightly in butter for a quick and healthy side dish.
Ingredients
- 1 tablespoon butter
- 1 large zucchini cut into long ribbons
- 1 large yellow squash cut into long ribbons
- 3 carrots peeled, and cut into ribbons
- salt and pepper to taste
Instructions
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In a 10-12 inch saute pan, melt butter slowly over medium-low heat.
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Add in vegetables and turn heat up to medium high. Saute for 5 minutes, or until zucchini and squash begin to wilt. Turning and flipping veggies as they cook.
Recipe Notes
- If your zucchini and yellow squash are smaller, use 2 of each.
- This recipe is easily doubled or tripled, just be sure to use a large enough saute pan.
- To make this Veggie Saute Vegan or Paleo, use olive oil in place of butter
- Add in salt and pepper at end of this vegetable saute. This prevents the vegetables from getting soggy, as the salt causes the vegetables to release liquid.
To Make Sauteed Summer Vegetables, You May Need
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