Sautéed Summer Squash with Garlic and Herbs

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 recipe, 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.

Ingredients

• 3 medium (about 1 lb), sliced into 1/4-inch rounds yellow summer squash
• 2 medium (about 1 lb), sliced into 1/4-inch rounds zucchini
• 3 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

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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.