Yellow Squash Recipe
An easy, healthy, vegetarian summer side dish featuring tender yellow squash slices cooked in garlic butter with a hint of fresh herbs. Optional grilling adds a smoky touch.
Ingredients
- 4 medium yellow squash trimmed and sliced into ¼-inch rounds
- 2 tablespoons unsalted butter (or vegan butter)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 tablespoon chopped fresh parsley (optional garnish)
- ½ teaspoon coarse sea salt, plus extra to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (from organic lemon, for brightness)
- 1 tablespoon olive oil (if substituting butter)
Instructions
- Heat a large cast-iron skillet or nonstick pan over medium heat. Add butter (or olive oil) and let it melt.
- Stir in minced garlic and thyme, cook for about 30 seconds until fragrant. Be careful not to brown the garlic too much.
- Add squash slices in a single layer, sprinkle with salt and pepper, cook for 2–3 minutes per side until golden and tender.
- Drizzle lemon zest over cooked squash, adjust seasoning, and let rest off the heat for a minute.
- Transfer to a serving platter, garnish with fresh parsley, and serve immediately. Grill marks optional.
Notes
Choose firm, evenly colored squash with no soft spots. Look for pasture-raised butter for richer flavor. Fresh herbs elevate the dish, but dried thyme can be a substitute in a pinch.
Nutrition
Calories: 18kcal
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