Sautéed Zucchini and Yellow Squash
Sautéed zucchini and yellow squash cook up crisp-tender and buttery in minutes for an easy summer side dish perfect for busy weeknights.
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 the summer squash. Using a vegetable peeler, slice or peel thin strips of zucchini and summer squash lengthwise, forming long strands of ribbons. Stop when the slices become nothing more than seeds. Alternatively, use a sharp knife or mandoline to slice the squash and zucchini into ¼-inch 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 the ribbons of squash and zucchini, turn up the heat to medium-high, and sauté, gently stirring and flipping often until the squash is just crisp-tender, ~3-5 minutes.
- 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 add 1-2 carrots, sliced into long, thin strips.
Seasonings: Salt and pepper keep the dish kid-friendly, but feel free to finish with a bit of garlic powder, fresh herbs, or even a pinch of Cajun seasoning.
Storage: Store the leftovers in an airtight container in the refrigerator for up to 3 days. 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
