|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Enjoy a harvest of fresh summer squash with this simple summer squash sauté. Feel free to use either yellow summer squash or zucchini in this easy recipe, or make it with a combination of both. Serve this as a side dish with a grilled steak, a fish fillet, or a chicken dish, along with rice, baked potato, or another vegetable.
Use nonstick cooking spray to keep the dish low in fat, or add flavor with butter or olive oil. Fresh basil gives this dish a Mediterranean character along with some crushed garlic and green onions. You can easily customize to different tastes and meals by adding some heat with crushed red pepper flakes, swapping the basil for another fresh herb, or including sliced red bell pepper or mushrooms.
- 4 small summer squash (rinsed, dried, and sliced into 1/4 inch-thick disks)
- 1/4 cup vegetable broth (or chicken broth)
- 1/2 teaspoon garlic (crushed)
- 3 or 4 green onions (thinly sliced)
- 12 basil leaves (cut into a chiffonade)
- Dash of kosher salt (or to taste)
- Dash of freshly ground black pepper (or to taste)
Spray a large skillet with cooking spray and heat it over medium heat for 2 to 3 minutes. Sauté the sliced summer squash, stirring constantly, for about 2 minutes. Add the vegetable broth to the skillet and continue cooking and stirring for a couple more minutes, until the squash feels almost tender.
Add the garlic and green onions and continue cooking and stirring until the squash turns tender but still feels a bit firm, approximately another 2 to 3 minutes.
Use a slotted spoon to scoop the squash from any remaining liquid into a serving bowl. Scatter the basil and add salt and pepper to taste.
To cut fresh herbs into a chiffonade, stack the leaves, roll them tightly into a tube, then slice them thinly across the open end. Gently pick up and drop the resulting pile a few times to separate the strands.
For a crunchier, caramelized result, omit the cooking spray and vegetable broth, and instead sauté the squash in 1/2 tablespoon of olive oil and 1/2 tablespoon of butter combined. Instead of stirring constantly, let the slices brown a bit on one side, then flip them to brown the other side.
Sauté 1 cup of sliced mushrooms or sliced red bell pepper along with the summer squash.
Swap the fresh basil for another favorite herb, such as dill, thyme, or tarragon. Scatter chopped parsley or chives on top.
Add a little heat with crushed red pepper flakes.
Add a drizzle of high-quality extra virgin olive oil and a squeeze of fresh lemon juice before serving.
Top with crumbled feta or grated Parmesan cheese.
Toss the sautéed squash with cooked and drained orzo or prepared rice for a bulkier side dish.