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
- 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.
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”
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
Thank you for your kind comments. Enjoy!
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.
You can definitely substitute 1½ tsp fresh rosemary for the dried!