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4.80
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5
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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.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
Calories:
43
kcal
Author:
The Food Charlatan
Ingredients
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
Instructions
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.
Eat hot!
Notes
Nutrition
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