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10 Minute Sautéed Zucchini and Squash Side Dish from The Food Charlatan
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4.80 from 5 votes

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 Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 43kcal
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

How to store sauteed zucchini and yellow squash

Let the veggies cool to room temperature, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or microwave in short bursts until heated through. Unfortunately, you can´t freeze this as the texture of the squash will become mushy once thawed.

Nutrition

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