Pan-Seared Summer Squash and Zucchini with Garlic and Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 ready in about 20 minutes pairs minced garlic cloves, fresh thyme leaves, olive oil 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

Instructions

1. Step 1: Heat 3 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves, sautéing for 30 seconds until fragrant but not browned.
3. 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.
4. 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.
5. Step 5: Remove from heat and drizzle 1 tbsp fresh lemon juice over the vegetables, tossing gently to combine before serving warm.