Sautéed Summer Squash with Garlic and Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh summer squash quickly sautéed with garlic and fragrant herbs makes a bright and healthy side dish perfect for any meal. This mediterranean-inspired vegetarian ready in about 18 minutes pairs yellow summer squash, zucchini, 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.

Prep: 10 min Cook: 8 min Serves 4 Mediterranean cuisine 90 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
  2. Step 2: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 3 sliced yellow summer squash and 2 sliced zucchini rounds to the skillet, stirring to coat in oil and garlic.
  4. Step 4: Sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves over the squash.
  5. Step 5: Cook, stirring occasionally, for 6-8 minutes until the squash is tender and edges begin to caramelize.
  6. Step 6: Remove from heat, drizzle with 1 tbsp fresh lemon juice, and toss gently before serving warm.

Frequently asked questions

How long does Sautéed Summer Squash with Garlic and Herbs take to make?

Total time is about 18 minutes (10 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 Sautéed Summer Squash with Garlic and Herbs?

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 yellow summer squash from drying out.

Can I substitute ingredients in Sautéed Summer Squash with Garlic and Herbs?

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 Sautéed Summer Squash with Garlic and Herbs 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.

Is Sautéed Summer Squash with Garlic and Herbs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes