Sautéed Zucchini and Summer Squash with Garlic Herbs
A simple, elegant vegetable side dish featuring tender zucchini and squash with aromatic garlic and herbs. This mediterranean-inspired vegetarian (vegetarian) ready in about 20 minutes pairs olive oil, minced garlic, chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 115 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
- 2 medium, sliced into 1/4-inch rounds zucchini
- 2 medium, sliced into 1/4-inch rounds summer squash
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 tsp, chopped fresh thyme
- 1/4 cup, chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 2 medium zucchini slices and 2 medium summer squash slices to the skillet, spreading in a single layer. Cook for 4 minutes without stirring until golden brown.
- Step 3: Flip vegetables and cook for 3 minutes until tender and lightly browned on both sides.
- Step 4: Add 3 minced garlic cloves, 1 tsp chopped fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and cook for 1 minute until garlic is fragrant.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini and Summer Squash with Garlic Herbs take to make?
Total time is about 20 minutes (10 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 Garlic 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 olive oil from drying out.
Can I substitute ingredients in Sautéed Zucchini and Summer Squash with Garlic 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 Zucchini and Summer Squash with Garlic 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 Zucchini and Summer Squash with Garlic 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.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Simple and delicious.
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
