Sautéed Zucchini and Squash
This easy and healthy side dish will become your new favorite for getting more produce on the table. The zucchini and squash cook up perfectly tender and nicely browned. Add any seasonings you like!
Servings: 4 servings
Calories: 43kcal
Ingredients
- 2 zucchini
- 2 yellow squash
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
- Wash zucchini and squash. Then trim off the ends. Slice the zucchini and squash in half and then chop into even pieces.
- Heat a nonstick skillet to high heat.
- Add about one teaspoon of oil.
- Toss in both the zucchini and squash slices, as they have about the same cooking time.
- Once the skillet starts sizzling, turn the heat down to medium high and mix everything together. Cook for 10 minutes, stirring every minute. Sauté the zucchini and squash until they are tender enough for your liking.
- Sprinkle in seasoning and stir to coat zucchini and squash in the toppings. Cook everything for one more minute.
- Shut off the heat and move the zucchini and squash to a serving plate.
Video
Notes
- You can peel the zucchini and squash if you prefer to do so, but the peels are completely edible
- Add olive oil to your liking. It's mostly for flavor, especially if you're using a nonstick cooking pan
- If the zucchini and squash start to burn before they are fully cooked, reduce the heat to medium
Nutrition
Serving: 1g | Calories: 43kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 301mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 397IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 1mg