Half-Cut Summer Squash Medley
A vibrant side dish showcasing tender zucchini and yellow squash with a hint of garlic and fresh herbs, perfectly balanced for any meal. This mediterranean-inspired vegetarian ready in about 23 minutes pairs medium (1 lb total) zucchini, medium (1 lb total) yellow squash, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (1 lb total) zucchini
- 2 medium (1 lb total) yellow squash
- 2 tbsp olive oil
- 3 cloves minced garlic
- 2 tbsp chopped fresh basil
- 1 tsp lemon zest
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Instructions
- Step 1: Trim ends of zucchini and yellow squash, then cut into 1/2-inch half-moons using a sharp knife. Place in a bowl.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat, add 3 minced garlic cloves, and sauté for 1 minute until fragrant but not browned.
- Step 3: Add zucchini and yellow squash to the skillet, season with 1/4 tsp kosher salt and 1/8 tsp black pepper, and toss to coat. Cook for 6 minutes, stirring occasionally, until squash is tender but still holds shape.
- Step 4: Remove from heat, stir in 2 tbsp chopped fresh basil and 1 tsp lemon zest, and cook for 1 minute more until herbs wilt slightly and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Cut Summer Squash Medley take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Cut Summer Squash Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (1 lb total) zucchini from drying out.
Can I substitute ingredients in Half-Cut Summer Squash Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Cut Summer Squash Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Cut Summer Squash Medley?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
