Zucchini and Squash Skillet
Tender zucchini and yellow squash are quickly sautéed with aromatic garlic and herbs for a vibrant, healthy side dish. This simple skillet recipe is packed with flavor without the extra salt, making it a perfect, light accompaniment to any meal.
For 4 servings
Sauté the squash and zucchini
- Heat the olive oil in a large skillet or pan over medium-high heat until it shimmers.
- Add the sliced zucchini and yellow squash to the skillet.
- Spread them in a single layer as much as possible to ensure even cooking.
- Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly browned in spots.
Add aromatics and seasonings
- Add the minced garlic, dried oregano, and black pepper to the skillet.
- Stir well to combine and cook for about 1 minute more, until the garlic is fragrant. Be careful not to burn it.
- Sprinkle the minimal amount of salt over the vegetables and toss to combine.
Finish and serve
- Remove the skillet from the heat.
- Drizzle the fresh lemon juice over the vegetables and toss gently.
- Garnish with fresh chopped parsley.
- Serve immediately as a warm side dish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For best texture, don't overcrowd the pan. Cook in two batches if necessary.
- 2Avoid overcooking the squash, as it can become mushy. It should still have a slight bite.
- 3Feel free to add other low-sodium flavor enhancers like a pinch of red pepper flakes or other fresh herbs like basil or thyme.
- 4A splash of white wine vinegar can be used instead of lemon juice for a different kind of tang.
- 5This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Healthy
Add a cup of chopped bell peppers or broccoli florets along with the squash for extra vitamins and fiber.
high proteinHigh protein
Toss in a can of drained, no-salt-added chickpeas or some grilled chicken strips during the last few minutes of cooking.
veganVegan
This recipe is already vegan. You can enhance the flavor by adding 1 tablespoon of nutritional yeast at the end for a cheesy, savory taste.
quickQuick
Use pre-sliced zucchini and squash from the grocery store to cut down on prep time for a super-fast side dish.
Why this is on our healthy list.
Rich in Vitamins
Zucchini and yellow squash are excellent sources of Vitamin C and Vitamin A, which support immune function and vision.
Low in Calories
This dish is very low in calories, making it a great choice for weight management and healthy eating.
Heart Healthy
By being extremely low in sodium and containing potassium from the vegetables, this dish supports healthy blood pressure levels.
Good for Digestion
The fiber in summer squash helps promote regular digestion and contributes to overall gut health.
Frequently asked questions
Yes, it is very healthy. It's low in calories and carbohydrates, rich in vitamins A and C, and provides dietary fiber. This low-sodium version is particularly good for heart health and blood pressure management.
