Description
A vibrant and nourishing side dish featuring sautéed zucchini and yellow squash with a zesty lemon and garlic flavor.
Ingredients
Scale
2 medium Zucchini, sliced into 1/4-inch half-moons
2 medium Yellow Squash, sliced into 1/4-inch half-moons
2 tablespoons Extra Virgin Olive Oil
3 cloves Fresh Garlic, minced
1 tablespoon Fresh Lemon Juice
1 teaspoon Lemon Zest
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1 pinch Red Pepper Flakes, optional
2 tablespoons Fresh Parsley, chopped
Instructions
- Wash the zucchini and yellow squash thoroughly under cool water. Trim the ends and slice them into uniform 1/4-inch thick half-moons
- Heat a large skillet over medium-high heat and add the extra virgin olive oil
- Sauté the minced garlic and optional red pepper flakes in the hot oil for about 30 to 60 seconds until fragrant
- Add the zucchini and yellow squash slices to the skillet and cook undisturbed for 2-3 minutes
- Flip the vegetables and sauté for another 3-5 minutes. Season with sea salt and black pepper
- Remove from heat, stir in fresh lemon juice and lemon zest
- Transfer to a serving bowl, sprinkle with fresh parsley, and serve hot
Notes
Ensure not to overcrowd the skillet for best results.
Add the lemon juice and zest at the end to maintain brightness.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 85 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg