Sautéed Zucchini and Summer Squash with Basil
A vibrant vegetable medley of tender zucchini and squash, lightly sautéed with garlic and fragrant fresh basil. This mediterranean-inspired vegetarian ready in about 15 minutes pairs medium, sliced Zucchini, medium, sliced Yellow squash, minced Garlic 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
- 1 medium, sliced Zucchini
- 1 medium, sliced Yellow squash
- 2 cloves, minced Garlic
- 1/4 cup, chopped Fresh basil
- 1 tbsp Avocado oil
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 medium sliced zucchini and 1 medium sliced yellow squash, and season with 1/4 tsp sea salt and 1/8 tsp black pepper. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender and slightly golden at edges.
- Step 3: Stir in 1/4 cup chopped fresh basil and cook for 1 minute more until basil wilts and fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini and Summer Squash with Basil take to make?
Total time is about 15 minutes (5 min prep + 10 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 Zucchini and Summer Squash with Basil?
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 medium, sliced zucchini from drying out.
Can I substitute ingredients in Sautéed Zucchini and Summer Squash with Basil?
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 Zucchini and Summer Squash with Basil 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.
What goes well with Sautéed Zucchini and Summer Squash with Basil?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
