![- 2 medium zucchini, sliced into half-moons - 2 medium yellow squash, sliced into half-moons - 1 red bell pepper, chopped into bite-sized pieces - 1 small red onion, thinly sliced - 3 cloves garlic, minced - 1 tablespoon extra virgin olive oil - 1 teaspoon fresh thyme leaves - 1 tablespoon balsamic vinegar - Sea salt and freshly cracked black pepper, to taste - Fresh basil leaves, torn, for garnish Summer squash sauté is simple and full of flavor. I love using fresh vegetables in my cooking. Zucchini and yellow squash are two of my favorites. They are easy to find and work well together. You can add a splash of color to your dish with a red bell pepper. The sweet taste of red bell pepper pairs well with the squash. A small red onion adds depth and sweetness. Garlic brings out the best in all the veggies. Extra virgin olive oil is a must for sautéing. It gives a rich flavor and helps cook the vegetables evenly. Fresh thyme leaves add a lovely aroma. The balsamic vinegar adds a bit of tang. Don't forget the sea salt and black pepper to enhance the taste. Want to mix things up? You can add other summer veggies, like corn or more peppers. If you want protein, try adding chicken or shrimp. To make this dish, you only need a few tools. A large skillet or frying pan works best. A cutting board and knife are needed to prep your veggies. Measuring spoons help you get the right amounts. For the full recipe, check the [Full Recipe] section. - Heat olive oil in the skillet. - Prepare vegetables by slicing, chopping, and mincing. Start by placing a large skillet over medium heat. Pour in one tablespoon of extra virgin olive oil. Let it heat until it shimmers. This step ensures your vegetables cook evenly and gain flavor. Next, prepare your vegetables. Slice two medium zucchini and two medium yellow squash into half-moons. Thinly slice one small red onion. Chop one red bell pepper into bite-sized pieces. Finally, mince three cloves of garlic. Having everything ready makes cooking easier. - Sauté onions and garlic. - Introduce zucchini and yellow squash. - Add red bell pepper and thyme. Once your oil is hot, add the sliced red onion to the skillet. Sauté for about 2-3 minutes. Stir often until the onion turns slightly translucent. This adds a sweet base to your dish. Then, mix in the minced garlic. Cook for one minute while stirring. You want the garlic fragrant, but not browned. Next, add the sliced zucchini and yellow squash. Sauté these for 5-6 minutes. Stir occasionally until all the veggies become tender but still crunchy. Now, toss in the chopped red bell pepper and one teaspoon of fresh thyme leaves. Cook for an additional 2-3 minutes. This step combines all the flavors nicely. - Augment with balsamic vinegar. - Season with salt and pepper. - Garnish with fresh basil. Drizzle one tablespoon of balsamic vinegar over your sautéed vegetables. Stir gently to mix. This adds a tangy depth to the dish. Season it with sea salt and freshly cracked black pepper to taste. Finally, remove the skillet from heat. Garnish with torn fresh basil leaves. This adds color and fresh flavor. You can find the Full Recipe here for more details! To get the best crunch from your summer squash, adjust the cooking time. Sauté for about 5-6 minutes, or until the veggies are soft but still firm. If you want crunchier squash, reduce the time. Stir often to promote even cooking. Use a spatula to gently lift and mix the squash as they cook. This helps all sides get that nice golden touch. Add herbs and spices to enhance the taste. Fresh thyme is a great choice, but feel free to try oregano or rosemary. You can add them early in the cooking process. For salty or acidic flavors, add balsamic vinegar near the end. This keeps the flavors bright. Sea salt and black pepper should also be added at that time for the best flavor balance. Pair your sauté with proteins and starches for a complete meal. Grilled chicken or shrimp works great. Serve it with rice or quinoa to round it out. For a pretty presentation, use a large shallow bowl. Place the sauté in the center and sprinkle fresh basil on top. A drizzle of balsamic vinegar can add a lovely touch. This will make your dish look as good as it tastes! {{image_4}} This sauté is simple to make gluten-free and vegan. Use fresh vegetables like zucchini and yellow squash. They are naturally gluten-free. For a vegan touch, skip any cheese or animal products. You can enjoy this dish without worry. You can change the vegetables based on the season. In summer, use fresh corn or cherry tomatoes. In fall, try adding sweet potatoes or kale. This keeps the dish fresh and exciting throughout the year. You can even add roasted peppers for a smoky flavor. Add spices from around the world to change the taste. For a spicy kick, try adding cumin or smoked paprika. If you want an Italian flair, sprinkle in some oregano or basil. These spices can create a unique twist on the classic recipe. You can mix and match flavors to find what you love best. Want to try more ideas? Check the Full Recipe for inspiration! To store your summer squash sauté, let it cool first. Use an airtight container. This keeps moisture out and flavor in. You can keep it in the fridge for about 3 to 4 days. Always check for signs of spoilage before eating. To freeze sautéed vegetables, place them in a freezer-safe bag. Remove as much air as you can. This helps prevent freezer burn. You can freeze for up to 3 months. When ready to eat, thaw in the fridge overnight. Reheat gently on the stove or in the microwave. You can use leftovers in many ways. Mix them into pasta or rice for a quick meal. Add them to omelets or frittatas for breakfast. You can also blend them into soups for added flavor. Try using them in a wrap or sandwich for a tasty lunch. For more ideas, check out the Full Recipe. To pick ripe summer squash, look for a firm skin. It should feel heavy for its size. Choose squash with vibrant color and no soft spots. Small to medium squash is best for this dish. These sizes have better flavor and texture. Yes, you can use frozen vegetables. However, fresh squash gives a better taste. Frozen veggies may also release more water when cooked. If using frozen, thaw them first and drain excess moisture. This prevents a soggy dish. Summer Squash Sauté pairs well with grilled chicken or fish. It also goes great with rice or quinoa. For a light meal, enjoy it with a fresh salad. You can even make it a main dish with some crusty bread. Leftovers can stay in the fridge for up to three days. Store them in an airtight container. When reheating, add a splash of water to keep the squash moist. Avoid reheating more than once to maintain flavor. Absolutely! You can add chicken, shrimp, or tofu for extra protein. Cook the protein first and set it aside. Then, add it back during the last few minutes of cooking. This way, the flavors blend nicely. You can find the Full Recipe for Vibrant Summer Squash Sauté in this article. This blog post covered a delicious summer squash sauté. We explored the key ingredients and shared step-by-step cooking instructions. I also offered tips for perfecting your dish, including serving suggestions, variations, and storage advice. In conclusion, you can make this dish your own by adding seasonal veggies or proteins. Enjoy this vibrant recipe now, or get creative with it later. Your kitchen adventures await!](https://lazychefmagic.com/wp-content/uploads/2025/06/d590bc31-5938-40fc-a343-f0a923147ed9-250x250.webp)
Summer Squash Sauté
Brighten up your summer meals with this delicious vibrant summer squash sauté! Packed with fresh zucchini, yellow squash, bell pepper, and herbs, it's a quick and healthy dish ready in just 20 minutes. Perfect as a side or a light main course, this recipe is sure to impress. Dive into the full recipe for tips on cooking and presentation that will elevate your dining experience. Click through to discover how to make this colorful dish today!