Summer Squash Sauté
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
6 mins
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Total Time
11 mins
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Course
Side Dish
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Cuisine
American, International, Vegetarian, Vegan, gluten-free
Summer Squash Sauté
Description
This Summer Squash Sauté recipe combines fresh yellow squash and zucchini chopped into pieces, gently sautéed in olive oil over medium-high heat. Garlic and grape tomatoes are added towards the end to maintain their brightness and texture. The vegetables are cooked until crisp-tender, ensuring they retain some bite rather than becoming mushy.
Seasoned simply with kosher salt and a dash of crushed red pepper for subtle heat, the sauté showcases the natural flavors of the summer squash and tomatoes. Sprinkling Parmesan cheese adds a mild, nutty richness, while a drizzle of basil vinaigrette contributes a fresh herbal tang when used. The result is a colorful and light vegetable side dish with a mix of textures and flavors.
Serve this sauté alongside grilled meats, fish, or as part of a vegetarian dinner. It offers a straightforward way to enjoy fresh summer squash and pairs well with simple proteins or grain dishes.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 yellow squash chopped, large
- 1 zucchini chopped, large
- 3 cloves garlic chopped
- 1 cup grape tomatoes
- kosher salt to taste
- crushed red pepper dash
- 2 tablespoons Parmesan Cheese optional, shredded
- basil vinaigrette for drizzling, optional
Instructions
- Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini and cook for 3 minutes, stirring occasionally.
- Add in the garlic and tomatoes and cook for 2 to 3 minutes, gently stirring, or until vegetables are crisp-tender and tomatoes are about ready to burst.
- Season with salt and crushed red pepper. Sprinkle with Parmesan cheese, if using, and drizzle with basil vinaigrette, if using. Serve immediately.
User Reviews
Overall Rating
4.8
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