Description
Sautéed Zucchini and Yellow Squash is a quick, healthy, and colorful side dish featuring fresh summer vegetables with a flavorful balsamic dressing.
Ingredients
Scale
- 2 small zucchini (about 1 lb.)
- 2 small yellow squash (about 1 lb.)
- 2 tbsp. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- 1 small garlic clove, minced
- 1/2 tsp. sea salt (or to taste)
- 1/4 tsp. pepper (or to taste)
Instructions
- Trim the ends from the zucchini and squash and cut the veggies into ½-inch cubes.
- Heat a large non-stick skillet on medium-high heat and add the cubed vegetables to the pan (no oil needed). Cook, stirring occasionally, for about 7-8 minutes, until nice char marks appear and the veggies become tender.
- In the meantime, shake the olive oil with balsamic vinegar and garlic in a small jar or whisk these ingredients in a small bowl.
- Turn off the heat, and season the zucchini and squash with salt and pepper. Pour the balsamic mixture on top, toss gently, and serve.
Notes
- Cut the veggies into even pieces for consistent cooking.
- Don’t overcrowd the pan; cook in batches if needed for the best charred flavor.
- Feel free to adjust the salt and pepper to your liking.
- Can add other veggies like bell peppers, onions, or cherry tomatoes for extra flavor.
- A sprinkle of Parmesan cheese on top is a delicious optional addition.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 95
- Sugar: 3g
- Sodium: 298mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: zucchini, yellow squash, summer vegetables, easy side dish, sautéed vegetables, healthy recipe, balsamic glaze, quick recipe