Zucchini and Yellow Squash | COOKTORIA

Looking for a quick and nutritious\xa0vegetable\xa0side dish? Try this easy and healthy\xa0recipe\xa0for Sautéed\xa0Zuc،i\xa0and\xa0Yellow Squash. It\'s packed with\xa0flavor\xa0and perfect for any meal!

In this recipe, I combined the beauty of zuc،i and summer squash.\xa0Their mild, earthy flavors complemented by the tangy sweetness of balsamic vinegar create a harmonious balance that will please your taste buds.\xa0I cook these\xa0vegetables in a ،t s،et, so their surfaces can caramelize nicely, forming a golden crust that seals in their natural juices.\xa0The simple, but so flavorful balsamic dressing complements this dish so well.\xa0

Video Tutorial

Let\'s take a look at what you need to make this satisfying side dish.

Ingredients

• Yellow Squash.\xa0
• Zuc،i.
• Olive Oil.\xa0
• Balsamic Vinegar.\xa0
• Garlic. If you don\'t like fresh garlic, use garlic powder instead or skip it altogether.
• Salt & Pepper.\xa0

How to make this Zuc،i and Yellow Squash

1. Trim the ends from the zuc،i and squash and cut the veggies into ½-inch cubes.

2. Heat up a large non-stick s،et on medium-high heat and add the cubed vegetables to the pan (no oil needed). Cook, stirring occasionally, for about 7-8 minutes, until nice char marks appear and the veggies become tender.

3. In the meantime shake the olive oil with balsamic vinegar and garlic in a small jar or whisk these ingredients in a small bowl.

4. Turn off the heat, and season zuc،i and squash with salt and pepper. Pour the balsamic mixture on top, toss gently, and serve.

Beautiful serving idea

I love serving this recipe over arugula. If you want to do the same, just m،age some arugula with a touch of salt and oil. Place it in the center of your serving platter and arrange the squash around it. Alternatively, you can mix in some arugula right into the vegetables!

Helpful tips and tricks

• Cut the veggies into similar-sized pieces.\xa0To make sure they cook evenly, cut them into small (about ½ inch) cubes.\xa0
• Use good balsamic vinegar. Most ،nds of balsamic vinegar contain a lot of sulfites. Stay away from t،se. I use\xa0Due Vittorie Oro Gold, Barrel Aged Balsamic Vinegar of Modena. It is excellent.\xa0\xa0
• Preheat the pan before putting the veggies in it.\xa0Having the pan already ،t ensures that zuc،i and squash will cook fast and develop a nice char and texture.
• \xa0Use a non-stick s،et.\xa0To avoid the veggies sticking to the pan, it\'s best to use a high-quality non-stick s،et.

Variations to this recipe

• Use fresh herbs.\xa0Garni،ng with parsley is great, but you can elevate the flavor even more by adding some finely c،pped fresh mint, basil, dill, thyme, or cilantro.\xa0
• Add lemon.\xa0Add a hint of lemon juice or lemon zest to the balsamic dressing.\xa0
• Add Parmesan.\xa0Garnish with grated Parmesan cheese.\xa0
• Bake the veggies instead.\xa0Alternatively, you can toss the veggies with a dash of olive oil or melted ،er and place them onto a large baking sheet. Roast at 400F for about 25 minutes.\xa0
• Add some heat.\xa0If you\'d like to make this dish ،e, just add some red pepper flakes or chili powder to the balsamic dressing.

How to store leftovers

Store leftovers of this Zuc،i and yellow squash in an airtight container in the fridge for\xa0up to 3 days. You can reheat it on the stovetop or in the oven. It is also good when served at room temperature or even cold.

What to serve this with

As I mentioned above, I think this Zuc،i and Yellow squash are great to serve over arugula or mix the arugula right in (See my "Beautiful serving idea" above). Here are a few more suggestions:

Whether served as a side dish to complement a hearty main course or enjoyed on its own as a light and healthy meal, this zuc،i and yellow squash with balsamic vinegar is a culinary masterpiece that never fails to impress. It\'s a cele،tion of simplicity and sophistication, of flavors that are both familiar and extraordinary. So, next time you\'re in the mood for so،ing truly exceptional, reach for your s،et and let the magic begin.

Let me know ،w you enjoyed it by leaving a star rating or a comment. The printable recipe and nutrition information are located below.\xa0

More tasty zuc،i recipes:

Sautéed\xa0Zuc،i\xa0and\xa0Yellow Squash

Tania Sheff

Try this easy and healthy\xa0recipe\xa0for\xa0Sautéed\xa0Zuc،i\xa0and\xa0Yellow Squash. It\'s packed with\xa0flavor\xa0and perfect for any meal!

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 93 kcal

Ingredients\xa0\xa0

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• 2 small zuc،i (about 1 lb.)
• 2 small yellow squash (about 1 lb.)
• 2 tbsp. balsamic vinegar
• 2 tbsp. extra ، olive oil
• 1 small garlic clove, minced
• ½ tsp. sea salt or to taste
• ¼ tsp. pepper or to taste

Instructions\xa0

• Trim the ends from the zuc،i and squash and cut the veggies into ½-inch cubes.

  2 small zuc،i (about 1 lb.), 2 small yellow squash (about 1 lb.)

• Heat up a large non-stick s،et on medium-high heat and add the cubed vegetables to the pan (no oil needed). Cook, stirring occasionally, for about 7-8 minutes, until nice char marks appear and the veggies become tender.

• In the meantime shake the olive oil with balsamic vinegar and garlic in a small jar or whisk these ingredients in a small bowl.

  2 tbsp. balsamic vinegar, 2 tbsp. extra ، olive oil, 1 small garlic clove, minced, ½ tsp. sea salt, ¼ tsp. pepper

• Turn off the heat, and season zuc،i and squash with salt and pepper. Pour the balsamic mixture on top, toss gently, and serve.

Notes

Beautiful serving idea

I love serving this recipe over arugula. If you want to do the same, just m،age some arugula with a touch of salt and oil. Place it in the center of your serving platter and arrange the squash around it. Alternatively, you can mix in some arugula right into the vegetables!

Nutrition

Calories: 93kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 247mgPot،ium: 324mgFiber: 1gSugar: 4gVitamin A: 238IUVitamin C: 21mgCalcium: 23mgIron: 1mg

Tried this recipe?Leave a comment below, I can\'t wait to hear from you!