What is the best way to cut zucchini for sautéing?

For uniform cooking, slice zucchini and summer squash into half-moon shapes about 1/2 inch thick. Cut each squash lengthwise first, then slice across the halves. Using a sharp chef knife or a mandoline set to medium thickness helps produce clean cuts without crushing the tender flesh.

How long does it take to sauté zucchini and squash?

The total cooking time is about 20 minutes from start to finish, with 10 minutes of prep and 10 minutes of active cooking. After preheating a nonstick skillet over medium-high heat and sautéing the onion and garlic for 5 minutes, add the zucchini and squash and cook for 8 to 10 minutes, stirring occasionally, until tender and slightly golden.

Can you freeze cooked zucchini and squash?

Yes, you can freeze sautéed zucchini and squash for up to 2 months. Let the vegetables cool completely after cooking, then transfer them to freezer-safe airtight containers. When ready to use, thaw in the refrigerator and reheat in a skillet over low heat with a splash of water or oil to restore some moisture.

What herbs go well with sautéed zucchini and squash?

Italian herbs, a common American blend of oregano, basil, rosemary, thyme, and marjoram, is the recommended seasoning in this recipe, used at 1 teaspoon. Fresh thyme, oregano, basil, or dill also work beautifully. For the best flavor, crush dried herbs between your fingers before adding them to release their essential oils.

Sautéed Zucchini And Squash: A Quick And Easy Side Dish

Name: Sautéed Zucchini and Squash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 medium zucchini, use fresh for optimal flavor; 2 medium summer squash, can substitute with other summer vegetables; 1 medium onion, yellow or white onion works beautifully; 2 cloves garlic, fresh is preferable; 2 tablespoons butter or oil, salted butter adds richness or use olive oil for vegan option; 1 teaspoon salt, sea salt recommended; 1/2 teaspoon pepper, adjust according to taste; 1 teaspoon Italian herbs, substitute with fresh thyme or oregano

Ingredients

Scale

For the Sauté
2 medium zucchini, use fresh for optimal flavor
2 medium summer squash, can substitute with other summer vegetables
1 medium onion, yellow or white onion works beautifully
2 cloves garlic, fresh is preferable

For Cooking
2 tablespoons butter or oil, salted butter adds richness or use olive oil for vegan option
1 teaspoon salt, sea salt recommended
1/2 teaspoon pepper, adjust according to taste

For Flavor
1 teaspoon Italian herbs, substitute with fresh thyme or oregano

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Instructions

Method
1-Prepare the Vegetables: Prepare the Vegetables: Wash zucchini and summer squash under cool water, slice into half-moon shapes about ½ inch thick. Dice the onion finely and mince the garlic.
2-Heat the Pan: Heat the Pan: Place a nonstick skillet over medium-high heat and add butter or oil, allowing it to melt until foamy.
3-Sauté Onion and Garlic: Sauté Onion and Garlic: Add onion and garlic to the skillet, sauté for about 5 minutes until onion is translucent.
4-Add Zucchini and Squash: Add Zucchini and Squash: Add the zucchini and summer squash, stirring to combine. Sauté for 8-10 minutes, stirring occasionally.
5-Season to Perfection: Season to Perfection: Once vegetables are tender, season with salt, pepper, and Italian herbs.
6-Serve Immediately: Serve Immediately: Remove from heat and serve hot on dinner plates.

Last Step:

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Prep Time: 10 min
Cook Time: 10 min
Method: stovetop

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 4g
Sodium: 300mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 10g
Fiber: 3g
Protein: 2g
Cholesterol: 15mg