Sautéed Summer Squash
Sautéed Summer Squash
This easy, quick sauté celebrates the beauty and fresh flavor of farm fresh zucchini and yellow squash. Ready for dinner in a few minutes, the leftovers are also wonderful in salads, quinoa bowls and omelettes.
Ingredients
- 8 small summer squash zucchini and/or yellow squash
- 1 tablespoons extra virgin olive oil
- 2 sprigs fresh thume or 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Wash those beautiful squash. I love to pick up a couple of baskets at the farmer's market and double the batch
- Cut the squash into chunks. I like to use a roll and cut method. Cut a hunk off, roll the squash and cut again - you'll end up with irregular chunks that sauté beautifully and don't get mushy
- Set the squash chunks aside
- Grab the sprigs of thyme. I love both regular and lemon thyme and use them interchangeably.
- Strip the leaves off of the sprigs. If the leaves are large, you can give them a chop. I usually leave them whole
- Heat the olive oil in a large sauté pan until hot
- Add the squash chunks along with the salt and pepper
- Sauté until the squash is toasty, but still has a nice bite - between 7 and 10 minutes
- Serve sprinkled with the thyme and enjoy!
- I love this squash as a part of a light, summer meal. I've served with a grilled pork tenderloin and some roasted beets. Super satisfying!
