Ingredients
Scale
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 2 tablespoons olive oil
- 1/2 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat.
- Step 2: Add the sliced onion to the skillet and cook until softened and translucent, about 5 minutes.
- Step 3: Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Step 4: Add the sliced zucchini and yellow squash to the skillet. Season with salt and pepper.
- Step 5: Sauté the vegetables, stirring occasionally, until they are tender-crisp and lightly browned, about 8-10 minutes.
- Step 6: Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best flavor, reheat the zucchini and squash gently in a skillet over medium-low heat with a touch more olive oil.
- Serve this sautéed vegetable medley as a vibrant side dish alongside grilled chicken or fish for a healthy and delicious meal.
- Don't overcrowd the pan; cook the vegetables in batches if necessary to ensure even browning and prevent them from steaming instead of sautéing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American