Description
A delicious and healthy sautéed zucchini and squash medley, perfect as a side dish or light meal.
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced zucchini and yellow squash to the skillet. Stir well to coat the vegetables in the oil and garlic.
- Sprinkle the salt, black pepper, and Italian herbs over the vegetables. Stir to combine.
- Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender but still slightly crisp.
- If using, sprinkle the grated Parmesan cheese over the sautéed vegetables and stir until melted and combined.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- For added flavor, try incorporating a splash of lemon juice or zest before serving.
- You can also add other vegetables like bell peppers or cherry tomatoes for more variety and color.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg