This post may contain affiliate links. Please read my privacy policy.
Garlic Herb Sauteed Zucchini and Squash - the healthiest and freshest side dish EVER with zucchini and squash, sauteed with garlic herb butter.
Are you excited that spring starts officially today?
I am. Because spring is such a beautiful season. Spring reminds of beautiful colors of yellow, green, orange, red, just like the beautiful colors of this AMAZING garlic herb sauteed zucchini and squash dish.
Now, it’s not only inviting and such a delight to look at, it tastes absolutely delicious and fresh. That’s part of the reasons I love spring, the season of farm-to-table produce, spring break, when the sun starts to come out and play, and when you can splurge on an entirely new wardrobe just because it’s spring!
I know that for most of the country, zucchini is a summer produce, but Californians are spoiled. We get zucchinis all year long and I am not going to wait for summer to savor this amazing squash.
Pairing the green zucchini, yellow squash and cherry tomatoes, I have this scrumptious dish.
This recipe is so easy and makes a perfect side dish. There is no oven roasting, just a simple saute on a skillet, and the dish is done in practically 10 minutes.
Easy peasy, no pre-heating of oven, no messy cleanup and completely hassle free.
Frequently Asked Questions
This recipe is only 73 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Garlic Herb Sauteed Zucchini and Squash
Ingredients
- 2 tablespoons melted butter, or olive oil
- 2 cloves garlic, minced
- 1 zucchini, sliced and quartered
- 1 yellow squash, sliced and quartered
- 4 oz (125g) cherry tomatoes, halved
- 1 pinch salt
- ground black pepper
- 1 teaspoon Italian flat leaf parsley leaves, chopped
- 1 squirt lemon juice, optional
Instructions
- Heat a skillet over low to medium heat. Add the melted butter and sauté the garlic until it’s slightly browned. Add the zucchini, squash, and cherry tomatoes, and season with salt and black pepper. Lightly toss and sauté for 2-3 minutes.
- Add the parsley and a squeeze of lemon juice (if using). Avoid overcooking the squash to retain its crunch. Stir to combine well, then dish out and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious
Rhee
This is an easy fast receipes that tastes good. I prefer to sauté my vegetables a bit longer; however, if you also share this preference wait a few minutes before adding the tomatoes.
Thank you so much. This looks delicious!
You can now even buy herb butter or herb margarine in the supermarket, making this a superfast veggie dish. I would toss in some diced onion and bell pepper for even more flavor and color, with or instead of the tomatoes, although this dish all by itself is delicious, and very similar to something I frequently serve. Recipes like this are a wonderful starting point for any cook’s imagination. Thanks for posting it.
One minute sauté seems too short! Is that a typo?
I changed it to 2-3 minutes. Actually you don’t want to overcook the squash you want to retain the crunch but yet just cooked a bit. It’s amazing! :)