Pan-Seared Summer Squash and Zucchini with Garlic and Thyme
Tender slices of summer squash and zucchini pan-seared with garlic and fresh thyme, finished with a squeeze of lemon for a simple, seasonal side dish. This Mediterranean-inspired vegetarian recipe, ready in about 20 minutes, pairs yellow summer squash, zucchini, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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, sliced into 1/4-inch thick rounds yellow summer squash
- 2 medium, sliced into 1/4-inch thick rounds zucchini
- 3 minced garlic cloves
- 1 tbsp fresh thyme leaves
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp lemon juice
- 3/4 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 3 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering.
- Step 2: Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves, sautéing for 30 seconds until fragrant but not browned.
- Step 3: Add 2 sliced yellow summer squash and 2 sliced zucchini rounds, spreading them out evenly in the pan. Cook without stirring for 4 minutes until the undersides are golden and caramelized.
- Step 4: Flip the squash and zucchini slices, season with 3/4 tsp salt and 1/2 tsp black pepper, and cook for another 3-4 minutes until tender.
- Step 5: Remove from heat and drizzle 1 tbsp fresh lemon juice over the vegetables, tossing gently to combine before serving warm.








