Zucchini and Squash Skillet

Name: Zucchini and Squash Skillet
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs zucchini (medium, sliced into 1/4-inch half-moons); 2 pcs yellow squash (medium, sliced into 1/4-inch half-moons); 2 tbsp olive oil; 3 pcs garlic (cloves, thinly sliced); 1 pinch salt; 1 pinch black pepper (freshly cracked); 1 pinch red pepper flakes (optional, for heat); 2 tbsp parsley (fresh, chopped, for garnish); 1 tsp lemon juice (freshly squeezed, to finish)

RATING

4.5/5(78)

TASTE SCORE

7/10

A quick, colorful summer side dish that brings out the natural sweetness of zucchini and yellow squash. Cooked fast over high heat to stay tender-crisp, with just a hint of garlic and fresh herbs. Ready in under 15 minutes, it's the perfect partner for grilled meats or a light weeknight dinner.

PREP

COOK

SERVES

1 CUP

102 cal

SERVINGS

INGREDIENTS

For 4 servings

2 pcszucchini · medium, sliced into 1/4-inch half-moons2 pcsyellow squash · medium, sliced into 1/4-inch half-moons2 tbspolive oil3 pcsgarlic · cloves, thinly sliced1 pinchsalt1 pinchblack pepper · freshly cracked1 pinchred pepper flakes · optional, for heat2 tbspparsley · fresh, chopped, for garnish1 tsplemon juice · freshly squeezed, to finish

NUTRITION · PER SERVING

102

CALORIES · 1 CUP

Protein3g · 12%

Carbs8g · 31%

Fat8g · 71%

Fiber2g

Sugar5g

Saturated fat1g

Cholesterol0mg

Sodium47mg

Potassium531mg

Phosphorus73mg

How we calculate →

METHOD · 6 STEPS

prep
Slice the squash and zucchini.
Wash and trim the ends. Cut zucchini and yellow squash into 1/4-inch thick half-moons. Keep the slices uniform so they cook evenly.
TIPPat the slices dry with a towel — surface moisture turns to steam and prevents browning.
saute · ~1 min
Heat the skillet and oil.
Place a large skillet over medium-high heat. Add the olive oil and let it shimmer for 1 minute until hot but not smoking.
saute · ~5 min
Sear the squash in a single layer.
1.Spread zucchini and squash slices in a single layer across the hot skillet — work in batches if needed.
2.Let the slices sear undisturbed for 2 to 3 minutes to develop browning on the bottom.
3.Flip with tongs and sear the other side for another 2 minutes.
TIPDon't overcrowd the pan. Crowding steams the squash instead of searing it.
saute · ~1 min
Add the garlic and seasonings.
1.Clear a small space in the center of the skillet.
2.Drop in the sliced garlic and red pepper flakes if using. Sauté for 20 seconds until fragrant.
3.Toss everything together with a pinch of salt and freshly cracked black pepper.
TIPAdd garlic toward the end — burnt garlic turns bitter fast.
garnish
Finish with fresh parsley and lemon.
Remove skillet from heat immediately. Sprinkle with chopped fresh parsley and squeeze the lemon juice over the top. Toss once to coat and transfer to a warm serving bowl.
TIPThe lemon juice adds a bright pop that balances the slight sweetness of the seared squash.
serve
Serve immediately while hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat squash slices dry before cooking to encourage browning instead of steaming.
2
Work in batches if needed to keep a single layer for proper searing.
3
Add garlic at the very end of cooking to prevent bitterness from burning.
4
Use a heavy skillet like cast iron for better heat retention and browning.
5
Slice squash into uniform 1/4-inch half-moons so they cook evenly.
6
Serve immediately after adding lemon juice to preserve its fresh flavor.

RECIPE VARIATIONS