Description
Experience the vibrant flavors of summer with this quick and easy Summer Squash Sauté. In just 11 minutes, you can whip up a colorful dish featuring fresh yellow squash, zucchini, and juicy cherry tomatoes. Infused with garlic and finished with a sprinkle of optional Parmesan cheese, this sauté is not only packed with nutrients but also versatile enough to serve as a side or a light main course. Customize it with your favorite herbs or proteins for a delicious meal that celebrates the season’s bounty.
Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 large yellow squash (chopped)
- 1 large zucchini (chopped)
- 3 cloves garlic (chopped)
- 1 cup grape tomatoes
- Kosher salt (to taste)
- Dash crushed red pepper
- 2 tablespoons shredded Parmesan cheese (optional)
- Basil vinaigrette (for drizzling, optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chopped yellow squash and zucchini; cook for about 3 minutes, stirring occasionally until they start to soften.
- Stir in chopped garlic and grape tomatoes; cook for an additional 2 to 3 minutes until vegetables are crisp-tender and tomatoes begin to burst.
- Season with kosher salt and crushed red pepper. Optionally, sprinkle with shredded Parmesan cheese and drizzle with basil vinaigrette before serving.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 2mg
Keywords: Feel free to add other seasonal veggies like bell peppers or onions for extra flavor. For a non-dairy option, try nutritional yeast instead of Parmesan cheese. Serve the sauté over quinoa or rice for added fiber.