Sautéed Zucchini and Summer Squash with Chives
Tender zucchini and yellow squash pan-seared with garlic and fresh chives for a vibrant, herbaceous side dish. This mediterranean-inspired vegetarian ready in about 12 minutes pairs thinly sliced zucchini, thinly sliced yellow squash, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, 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 cup, thinly sliced zucchini
- 1 cup, thinly sliced yellow squash
- 1 tbsp olive oil
- 1 clove, minced garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp, finely chopped fresh chives
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 cup thinly sliced zucchini and 1 cup thinly sliced yellow squash, stirring to coat. Cook for 5 minutes until tender-crisp.
- Step 2: Add 1 minced garlic clove and cook for 1 minute until fragrant.
- Step 3: Stir in 1/4 tsp salt, 1/8 tsp black pepper, and 1 tbsp finely chopped fresh chives. Cook for 1 more minute until vegetables are vibrant and chives are wilted.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini and Summer Squash with Chives take to make?
Total time is about 12 minutes (5 min prep + 7 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 Chives?
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 thinly sliced zucchini from drying out.
Can I substitute ingredients in Sautéed Zucchini and Summer Squash with Chives?
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 Chives for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Chives?
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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
