Sautéed Hidden Vegetable Medley with Garlic and Thyme

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant pan-sauté of mixed hidden vegetables enhanced with fresh garlic and thyme, perfect as a side or light main. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, pairs zucchini, yellow squash, baby spinach 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

• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes yellow squash
• 2 cups, roughly chopped baby spinach
• 4 cloves, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp fresh thyme leaves, sautéing for 1 minute until fragrant but not browned.
2. Step 2: Add 1 medium diced zucchini and 1 medium diced yellow squash to the skillet, stirring frequently for 5-6 minutes until tender and edges are lightly caramelized.
3. Step 3: Stir in 2 cups roughly chopped baby spinach, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes until the spinach wilts and the mixture is evenly combined.
4. Step 4: Remove from heat and drizzle 1 tbsp lemon juice over the vegetables, tossing gently to brighten the flavors before serving warm.