Description
A Mediterranean-style side dish featuring tender zucchini and yellow squash sautéed in extra virgin olive oil and liberally sprinkled with sea salt. Radiant hues and natural sweetness shine in this low-calorie, nutrient-rich dish perfect for summer meals and protein pairings.
Ingredients
2 medium yellow squash, halved lengthwise or diced
2 medium zucchini, sliced 1/4-inch thick
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
Instructions
Wash squash under cold running water, pat dry thoroughly
Cut zucchini and yellow squash into uniform 1/4-inch slices
Transfer to colander, sprinkle with 1/2 teaspoon sea salt
Let sit 10 minutes to reduce moisture content
Rinse lightly and pat dry again before cooking
Heat 2 tablespoons olive oil in large nonstick skillet over medium heat
Add zucchini slices first, sauté 2-3 minutes per side until golden
Add yellow squash, cook 4-5 minutes total until fork tender
Season with remaining 1/2 teaspoon sea salt while cooking
Stir in cracked black pepper, remove from heat immediately
Notes
Uniform slicing ensures even cooking. Optional: Serve with lemon zest or oregano for Mediterranean flair
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 1g
- Sodium: 2300mg
- Fat: 8g
- Saturated Fat: 1.2g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg