Sautéed Squash and Zucchini

The perfect side to savor end-of-summer vegetables with a hint of buttery crispness. 


  • 3 TB salted butter
  • ½ onion, diced
  • 4 cloves garlic, diced
  • 1 summer squash, sliced 
  • 1 zucchini squash, sliced
  • 1 tsp. Italian herbs
  • 1 tsp. sea salt
  • 1 tsp. cracked black pepper
  • fresh basil garnish, chopped


  • Wash summer squash and zucchini and pat dry.   
  • Cut off the ends of the squash and zucchini and slice into ½” thick pieces. 
  • Dice the onion and garlic.
  • Melt the butter in a nonstick sauté pan over medium-high heat. 
  • Add diced onion and garlic to the pan and cook about 5 minutes, stirring occasionally. 
  • Add the squash and zucchini to the pan and sprinkle with Italian herbs, salt and pepper. 
  • Sauté the ingredients another 8-10 minutes until the squash and zucchini are crisp-tender. 
  • Add chopped basil garnish and serve immediately. 
Nutrition Information

Servings Per Recipe: 4

Per Serving: 113 caloriesprotein 2g; carbohydrates 8g; saturated fat 6g; unsaturated fat 3g; cholesterol23mg; sugars 4g; dietary fiber 2g; sodium 654mg

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