Ingredients
Scale
Gather these ingredients, and you’re halfway to a delightful meal:
- 2 medium zucchini, sliced into rounds
- 2 medium summer squash, sliced into rounds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
If you don’t have fresh basil, dried basil or even a sprinkle of oregano can add a nice touch. And if Parmesan isn’t your thing, feel free to skip it or try a sprinkle of nutritional yeast for a vegan option.
Instructions
Ready to get cooking? Follow these simple steps:
- Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the minced garlic, stirring for about 30 seconds until fragrant. This reminds me of the aroma that would fill our kitchen when my mom cooked—simple yet soul-warming.
- Add the sliced zucchini and summer squash to the skillet. Stir them gently to coat with the garlic-infused oil.
- Season with salt and pepper, and sauté for about 8-10 minutes. You’ll want the squash to be tender but still a bit crisp. Keep an eye on them and stir occasionally to prevent sticking.
- Once cooked to your liking, remove the skillet from heat. Drizzle fresh lemon juice over the top for a bright, zesty finish.
- If desired, sprinkle with Parmesan cheese and watch it melt into creamy goodness.
- Garnish with fresh basil leaves before serving. I love how the green pops against the golden squash—it looks as good as it tastes!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sauteed Zucchini and Summer Squash, recipe, cooking, food
