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.
Course Dinner, Lunch
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Ingredients
8small summer squashzucchini and/or yellow squash
1tablespoonsextra virgin olive oil
2sprigsfresh thumeor 1/2 teaspoon dried thyme
1/4teaspoonkosher salt
1/4teaspoonground 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!