Description
A quick and delicious summer side dish that highlights the natural sweetness of squash with garlic, fresh herbs, and a splash of lemon. This sautéed summer squash recipe is perfect for weeknight dinners, backyard BBQs, or meal prepping for the week. It’s light, full of flavor, and ready in just 20 minutes — the kind of effortless dish that becomes a go-to favorite all summer long. Whether you serve it warm, room temperature, or chilled, this recipe lets fresh produce shine.
Ingredients
Scale
- 2 medium zucchini or yellow squash, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh herbs (basil, parsley, thyme)
- Salt and freshly cracked black pepper, to taste
- Optional: pinch of red pepper flakes
Instructions
- Wash and slice the squash into thin rounds or half-moons.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30–45 seconds.
- Add squash to the pan, season with salt and pepper, and sauté for 5–7 minutes until tender but not mushy.
- Remove from heat, stir in lemon zest, lemon juice, and fresh herbs.
- Toss well and taste — adjust seasoning if needed.
- Serve warm, at room temperature, or chilled.
Notes
- Don’t overcook the squash; you want it to be tender with a little bite.
- Add a sprinkle of Parmesan or feta if you want more richness.
- Finish with extra herbs or lemon zest just before serving to refresh the flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 110
- Sugar: 4g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg