Delicious Sauteed Zucchini and Squash
Delicious sautéed herbed zucchini and yellow squash in less than 15 minutes. The perfect side for any meal.
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Servings: 4 people
Equipment
- Cutting Board
- Chef's knife
- Spoon or Spatula
Ingredients
- 2 zucchini medium to large
- 2 yellow squash medium to large
- 1 tsp Lawry's Seasoned Salt
- 1/2 tsp pepper white pepper recommended
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- 1/2 red onion
- 1 bulb minced garlic
- 1 tbsp butter
Instructions
- Prep: Cut zucchini and squash in half and half again. Dice into cubes and add to a bowl.
- Add salt, pepper, Italian seasoning and olive oil. Gently mix until all veggies are well coated. ,
- Slice onion in half, dice, and add to a separate bowl.
- Sauté: Heat a sauté pan over medium-high heat. Reduce heat to medium, add butter, red onion, and garlic, and sauté for 1-2 minutes, until fragrant.
- Add zucchini and squash, and sauté for approximately 7 minutes. The veggies should be fork-tender but not mushy.
Notes
I prep the zucchini and squash on Sunday for a quick weeknight sauté. They will last in your chiller drawer for 4-5 days.
Nutrition
Serving: 1people | Calories: 98kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 905mg | Potassium: 550mg | Fiber: 3g | Sugar: 5g | Vitamin A: 501IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 1mg