Description
Bright and colorful, this quick summer squash sauté brings together tender yellow squash and zucchini with juicy grape tomatoes and aromatic garlic. Ready in under 20 minutes, it’s the perfect light, flavorful side dish to complement any warm-weather meal.
Ingredients
Units
Scale
- 1 1/2 tablespoons Olive oil
- 1 large Yellow squash (chopped)
- 1 large Zucchini (chopped)
- 3 cloves Garlic (finely chopped)
- 1 cup Grape tomatoes (Halved)
- To taste Kosher salt
- A dash Crushed red pepper flakes (Optional)
- 2 tablespoons Shredded Parmesan cheese (Optional)
- For drizzling Basil vinaigrette (Optional)
Instructions
- Heat the oil: In a large skillet over medium heat, add the olive oil.
- Sauté garlic: Add the chopped garlic and cook 30 seconds, until fragrant.
- Cook squash & zucchini: Add the yellow squash and zucchini. Season with a pinch of salt and the red pepper flakes (if using). Sauté, stirring occasionally, for 4–5 minutes until just tender.
- Add tomatoes: Stir in the grape tomatoes and cook 2–3 more minutes until they begin to soften and release their juices.
- Finish & serve: Taste and adjust seasoning with salt and pepper. Sprinkle with Parmesan and drizzle with basil vinaigrette if desired. Serve immediately.
Notes
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For a vegan version, omit the Parmesan and use a plant-based drizzle such as extra olive oil infused with fresh basil.
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Add fresh herbs like chopped basil or parsley at the end for extra brightness.
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Feel free to toss in other quick-cooking veggies (e.g. snap peas, mushrooms) during step 3 for variety.
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Serve hot alongside grilled proteins or as a light vegetarian main over quinoa or rice.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Cuisine: American, Healthy, Quick & Easy
Nutrition
- Calories: 90
