Zucchini Summer Squash Saute

Low fat, low carb, low calorie…this delicious zucchini summer squash saute has it all…or should I say it doesn’t? It’s the perfect side for any meal!

Zucchini Summer Squash Saute

Zucchini Summer Squash Saute

Course Side Dish
Servings 2
Calories 85 kcal


  • 1 tbsp olive oil
  • 1 medium zucchini or yellow summer squash
  • ½ tsp dried rosemary
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ½ cup grape tomatoes or halved cherry tomatoes


  • Heat oil in saute pan over medium-high. 
  • Thinly slice the zucchini/yellow squash and add to saute pan. Cook, stirring frequently, for 3 minutes.
  • Sprinkle with rosemary, garlic powder, pepper and salt and stir to combine. 
  • Add tomatoes and cook, stirring frequently, 3 minutes or until desired softness.
  • Hack: Use this saute method with your favorite vegetables or whatever you have on hand! Cooking times may vary.
  • Hack: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Keyword keto, low calorie, low carb, side dish, summer squash, vegan, vegetable, vegetable saute, vegetarian, yellow squash, zucchini


Summer squash is a seriously nutritional power-packed veggie.  Check out the facts here.

Round out your low-calorie, low-carb vegetarian meal with parmesan-crusted scallops!

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4 Replies to “Zucchini Summer Squash Saute”

  1. Hi Cynthia

    If you’re looking for a simple but nutritious meal idea, you can’t go wrong with this recipe! I love Zucchini and cooked this way sounds tasty and fresh.

    I like the two hacks you suggest at the bottom of the recipe – the idea of adding whatever is to hand is a great way to use up any other leftovers and the fact that it’ll keep in a fridge for up to 5 days means you can prepare it in advance and grab it when you need it – definitely better for me than getting a takeaway delivered!

    I see you have loads of other recipes on your site, so I’m going to have a look around to see what else I can find.

    Thanks and best wishes


  2. Thanks for your recipe. I’ve recently started Keto and am always looking for delicious, keto-friendly ideas. Zuchini are definitely keto friendly. Also, you use olive oil, which is super healthy. I see you use dry rosemary. I’m wondering if I could use fresh rosemary? Do you think it would ruin the recipe? The reason I ask is because fresh rosemary (and fresh herbs in general) have a bolder flavor than the dried versions. Thanks so much for a great recipe. 

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