This zucchini and squash sauté is seasoned with thyme for a quick, healthy and easy vegetable side dish.
I didn’t cook much in college.
I had a few basic recipes my mom had sent me off with - family favorites of mine - but I just didn’t have the interest or inclination to get in the kitchen. That came later (and I made up for lost time!)
One of the few things I did make in college was zucchini.
It was cheap, it was easy and it was healthy.
I would slice it, add it to a pan with some water, flip it over at some point and just wait until it seemed tender. I didn’t even use oil. Just some salt and pepper at the end.
I can’t remember what on earth I ate with the zucchini, but I have specific memories of frequently cooking it in our apartment.
Very plain, very boring zucchini. No wonder I didn’t cook more often!
And at the time, I never could have fathomed that I’d be making zucchini for my baby girl in the years to come.
With a little squash and thyme for good measure.
Cause I learned a few things along the way.
This zucchini and squash sauté is super simple.
We sauté a little chopped onion in olive oil, then add in the sliced zucchini and yellow summer squash, season it with salt, pepper and fresh thyme and let it cook until just tender.
It's quick and easy and it just tastes like the best of summertime.
It's especially great when I'm up to my ears in squash and zucchini, either from my garden or the farmer's market.
Oh, and if you don't have any fresh thyme, no worries.
You can substitute dried thyme in place of the fresh thyme. Use about ¾ to 1 teaspoon of dried thyme and add it when you season the zucchini and squash with salt and pepper. Easy, easy.
Plus, I can make this year round! I love a go-to side dish like that.
It's really versatile, too.
You can serve zucchini and squash sauté with anything from the grill or just some baked chicken thighs or cheesy baked chicken breasts.
I love having some simple sides that can go with just about any main dish!
Bonus points, too, that it's really light and healthy!
AND it's ready in just 15 minutes.
If I could, I’d go back and tell my college self to tweak the zucchini-in-water idea to take this veggie side to the next level, with so little effort. Live and learn, right?
Enjoy!
XO,
Kathryn
Zucchini and Squash Sauté
Ingredients
- 2 teaspoons extra-virgin olive oil
- ½ onion, diced (about ½ to ¾ cup worth)
- 2 zucchini, cut in half lengthwise and sliced into ¼-inch moons
- 2 squash, cut in half lengthwise and sliced into ¼-inch moons
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh thyme, roughly chopped (see notes) - from 5-6 small sprigs
Instructions
- Heat olive oil in a large saute pan over medium heat.
- Add onion and saute for 2-3 minutes, until softened.
- Add sliced zucchini and squash. Season with salt and pepper and saute for 5-6 minutes, until slightly tender.
- Sprinkle with fresh thyme. Stir to combine and saute for another minute.
- Remove from heat and serve hot.
Tania | My Kitchen Stories
My son used to eat so many things when he was a baby that he wont eat now.....mm sad. I however never ever go off eating squash and zucchini. I love it
Kathryn
It's funny (usually sad funny) how they move in and out of "favorite" foods, isn't it? I just keep offering and waiting to be surprised by their next favorite 🙂 But I'm with you, zucchini and squash are always a hit with me!