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: 1cup | Calories: 43kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg