Sautéed Fourth-Season Vegetables with Garlic and Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A simple sauté of seasonal vegetables enhanced with garlic and fresh thyme, perfect as a healthy side or light vegetarian main. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, pairs zucchini, sliced into 1/4-inch rounds, cherry tomatoes, halved, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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 (about 2 cups) zucchini, sliced into 1/4-inch rounds
• 2 medium (about 2 cups) yellow squash, sliced into 1/4-inch rounds
• 1 cup cherry tomatoes, halved
• 3 cloves minced garlic
• 2 tsp fresh thyme leaves
• 2 tbsp extra virgin olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and 2 tsp fresh thyme leaves, sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 2 cups sliced zucchini and 2 cups sliced yellow squash to the skillet. Cook, stirring occasionally, for 6-7 minutes until vegetables start to soften and develop light golden edges.
3. Step 3: Add 1 cup halved cherry tomatoes, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Continue cooking for 3-4 minutes until tomatoes soften and release juices.
4. Step 4: Remove from heat and stir in 1 tbsp fresh lemon juice. Taste and adjust seasoning if needed. Serve warm.