10 Minute Sautéed Zucchini and Squash Side Dish
A quick and easy zucchini and squash sauté to use up all your garden veggies! No need to complicate life: a bit of olive oil and thyme is all you need.
- 1 & 1/2 tablespoons olive oil
- 2 small zucchini, or 1 large
- 1 medium yellow squash
- 3/4 teaspoon kosher salt
- black pepper to taste, use lots!
- 1/4 teaspoon dried thyme
In a 10 or 12 inch skillet, heat the olive oil over medium heat.
Use a sharp knife to chop off the ends of the zucchini and squash. Chop them into chunks. Think 1/2 or 3/4 inch chunks, rather than slices.
When the oil shimmers, add the squash and zucchini.
Sauté for about 8-10 minutes. Season with salt, pepper and thyme.
Take it off the heat when the squash is fork tender but hasn't started to get mushy. Nobody likes mush.
Serving: 1 cup, Calories: 43 kcal, Carbohydrates: 2 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 295 mg, Potassium: 189 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 146 IU, Vitamin C: 13 mg, Calcium: 12 mg, Iron: 1 mg