Sauteed Summer Squash Cook's Illustrated

Brighten up your table with this vibrant recipe for Sautéed Summer Squash, inspired by Cook's Illustrated. This quick and easy side dish showcases the delicate flavors of yellow squash and zucchini, perfectly caramelized in olive oil and finished with a touch of garlic, fresh thyme, and a splash of tangy lemon juice. A hint of butter adds richness, while optional grated Parmesan takes the dish to the next level. Ready in just 20 minutes, this skillet-cooked summer squash is tender yet crisp, making it a versatile accompaniment to grilled meats, pasta, or a light salad. Perfect for weeknights or entertaining, this recipe is a delicious way to celebrate the bounty of summer produce!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 medium (about 1 pound total) yellow squash
• 2 medium (about 1 pound total) zucchini
• 2 tablespoons olive oil
• 3 cloves (minced) garlic
• 1 tablespoon unsalted butter
• 1 teaspoon (chopped) fresh thyme leaves
• 0.75 teaspoon salt
• 0.25 teaspoon (freshly ground) black pepper
• 1 teaspoon lemon juice
• 2 tablespoons (grated, optional) parmesan cheese

Directions

Step 1

Wash and dry the yellow squash and zucchini. Trim the ends and slice them into 1/4-inch thick rounds.

Step 2

Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.

Step 3

Add the squash and zucchini to the skillet in an even layer. Let them cook undisturbed for 2-3 minutes to develop some golden-brown color on one side.

Step 4

Sprinkle with salt and pepper, then toss or stir the squash gently. Continue sautéing for an additional 3-4 minutes, stirring occasionally, until the squash is tender but not mushy.

Step 5

Reduce the heat to medium and push the squash to the edges of the skillet. Add the minced garlic and unsalted butter to the center of the skillet. Cook the garlic for 30 seconds, stirring constantly, until fragrant.

Step 6

Sprinkle the fresh thyme leaves over the squash and stir everything together to distribute the garlic and thyme evenly.

Step 7

Remove the skillet from the heat and drizzle with lemon juice. Toss gently to combine.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Transfer the sautéed squash to a serving dish and, if desired, sprinkle with grated parmesan cheese before serving. Serve warm.

Nutrition Facts

Serving size	(1885.9g)

Amount per serving	% Daily Value*
Calories	899.1

Total Fat 47.9g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 39.9mg	0%
Sodium 10484.4mg	0%
Total Carbohydrate 106.4g	0%
Dietary Fiber 16.8g	0%
Total Sugars 89.3g
Protein 22.2g	0%

Vitamin D 0IU	0%
Calcium 440.4mg	0%
Iron 7.3mg	0%
Potassium 4036.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 9.4%

Carbs: 45.0%