Sauteed Summer Squash
Made with ribbons of zucchini and yellow squash, this simple recipe for Sauteed Summer Squash comes together in less than 15 minutes.
Servings: 4
Equipment
Ingredients
- 2 small zucchini
- 2 small yellow squash
- 1 tablespoon unsalted butter or extra virgin olive oil
- kosher salt and pepper to taste
Instructions
- Thoroughly wash and dry 2 small zucchini and 2 small yellow squash. Using a vegetable peeler, slice or peel off thin strips of zucchini and summer squash lengthwise, forming long strands of ribbons. Alternatively, use a sharp knife to thinly slice the squash and zucchini into thin strips.
- In a medium to large sauté pan, melt 1 tablespoon unsalted butter slowly over medium-low heat.
- Once the butter has fully melted, add in the ribbons of squash and zucchini and turn heat up to medium-high. Saute for 5 minutes, or until zucchini and squash begin to wilt, turning and flipping the squash as they cook.
- Once tender, remove the pan from the heat and season with salt and pepper.
Notes
Vegetable Choice: Feel free to use only zucchini or only summer squash. You can also opt to add in 1-2 carrots, that have been peeled or cut into long thin strips, if desired.
Storage: Store the leftovers in an airtight container for up to 3 days in the refrigerator. Reheat by sautéing lightly in a dry skillet.
Nutrition
Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 65mg | Potassium: 569mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8053IU | Vitamin C: 31mg | Calcium: 40mg | Iron: 1mg
