Go Back
–+ servings
A close up of food
Print

Sauteed Zucchini and Squash

This simple side dish is perfect for summer. It's quick to prepare with fresh garden vegetables and it's full of flavor.
Course Side Dishes
Cuisine American
Keyword sauteed squash and zucchini, sauteed zucchini and squash
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 66kcal
Author Karly Campbell

Equipment

Ingredients

  • 2 tablespoons avocado oil
  • 1 medium onion chopped
  • 2 medium zucchini chopped
  • 2 medium summer squash chopped
  • 1 large tomato chopped
  • 1 clove garlic
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • ¼ teaspoon cracked pepper
  • 1 tablespoon freshly minced parsley

Instructions

  • Heat oil in a large heavy-bottomed skillet, such as cast iron.
  • Add the onion to the skillet and cook, stirring occasionally, for 5 minutes to soften.
  • Add the zucchini and squash to the skillet and cook, stirring occasionally, for 5 minutes.
  • Add the tomato, garlic, salt, basil, and pepper, and stir well. Continue cooking, stirring occasionally, for 5 minutes or until the squash has softened to your liking.
  • Sprinkle with fresh parsley before serving.

Video

Notes

You may use fresh basil in place of dried, if you prefer. Add to taste.

Nutrition

Serving: 1 | Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 269mg | Fiber: 2g | Sugar: 4g | Net Carbs: 5g