Sizzling Summer Squash and Zucchini with Lemonherb Butter

Recipe Introduction: Sizzling Summer Squash Goodness!

Ever wondered how to cook squash and make it, like, actually tasty? Seriously, have you ever been served squash that was just…blah? Don't worry.

This Sizzling Summer Squash and Zucchini with Lemon Herb Butter recipe is here to rescue you! It's a burst of sunshine on a plate.

Sunshine on a Plate: What This Recipe Is All About

This isn't your grandma's boiled squash! We're talking tender summer squash recipes simple and zucchini recipes that get a flavor upgrade with a bright lemon herb butter.

It’s seriously good stuff. This sautéed squash and zucchini recipe is simple, quick, and oh-so-delicious.

This dish has its roots in simple Italian cooking. Italians know how to celebrate fresh, seasonal vegetables. This recipe takes that tradition and gives it a modern twist.

It's easy enough for a weeknight dinner and fancy enough for a Sunday lunch. It takes about 25 minutes from start to finish and makes 4 servings.

Perfect for sharing.

Why You'll Actually Love This

One of the best things? Squash is packed with vitamins! Seriously, it's good for you and tastes amazing. I love to serve this veggie side dishes alongside grilled chicken or fish.

It’s also the perfect veggie dishes to impress your friends. Plus, this easy squash recipes side dish is just special and will become your secret weapon.

Honestly, the lemon herb butter makes all the difference. It transforms ordinary pan-fried zucchini and squash into something truly special.

It's fresh, vibrant, and makes you feel like you are at a Mediterrean party. But right here, at home.

Ready to gather your ingredients? Let's do this!

Ingredients & Equipment for Sizzling Summer Squash

Alright, ready to how to cook squash and zucchini that'll make your taste buds sing? Let's gather our bits and bobs.

Honestly, this recipe is so easy, even I can't mess it up! We are talking easy squash recipes side dish !.

It is one of my all time zucchini side dishes .

Main Ingredients You'll Need

• 1 pound (450g) zucchini, sliced ½-inch (1.25cm) thick. Pick firm ones!
• 1 pound (450g) yellow squash, sliced ½-inch (1.25cm) thick. Summer squash recipes simple is the way to go
• 2 tablespoons olive oil. Good quality makes a difference, trust me.
• Salt and pepper, to taste. I like a generous grind of both!

Lemon Herb Butter: This is the magic!

• 4 tablespoons (57g) unsalted butter, softened. Needs to be soft , not melted.
• 2 tablespoons fresh lemon juice. Bottled stuff just doesn't cut it.
• 1 tablespoon fresh parsley, chopped. The brighter the green, the better!
• 1 tablespoon fresh chives, chopped. Snip them with scissors for easy prep.
• 1 clove garlic, minced. Don't be shy.

Seasoning and Spice it Up

This sautéed squash and zucchini recipe thrives on simplicity. Salt and pepper are key. The lemon herb butter brings the party.

Want a kick? Add a pinch of red pepper flakes. Boom! I use basil when am cooking veggie dishes .

Essential Spice Combinations? Lemon and herbs are classic. For flavor enhancers and aromatics? A little garlic goes a long way.

Quick substitution options include using dried herbs if you're in a pinch. Just use about a teaspoon instead of a tablespoon of fresh.

You could also try using lime juice instead of lemon. That's tasty.

Essential Kit for pan-fried Zucchini and Squash

• Large skillet or frying pan. Non-stick is your friend.
• Small bowl. For whipping up that awesome butter.

Common household alternatives? If you don't have a fancy garlic press, just mince the garlic really finely with a knife. A potato masher could also work.

Honestly, it's all about the fresh produce. When I first tried how to cook summer squash , I overcooked it! What a bummer, but I learned to keep an eye on things.

Now, I use this recipe for almost all my veggie side dishes

This is one of my go-to zucchini recipes !

Sizzling Summer Squash: The Only Veggie Dishes You'll Need

Honestly, sometimes I just crave something green. But plain old salad? Bo-ring. That's when I figure out how to cook squash and , zucchini and turn them into sautéed squash and zucchini recipe .

This recipe for Sizzling Summer Squash and Zucchini with Lemon Herb Butter is a total winner. I swear, even people who "don't like vegetables" will sneak a second helping.

I mean, seriously, who can resist lemon herb butter vegetables ?

Prep Like a Pro, Cook Like a Legend

First things first, mise en place! This is just a fancy way of saying "get your stuff together." Slice 1 pound (450g) zucchini and 1 pound (450g) yellow squash into ½-inch (1.

25cm) rounds. Trust me, even rounds = even cooking. Next, whip up that magical lemon herb butter. Soften 4 tablespoons (57g) unsalted butter , and then mix in 2 tablespoons fresh lemon juice , 1 tablespoon each of chopped parsley and chives , and 1 minced clove of garlic .

Done. This essential mise en place makes everything smooth, like not tripping over the cat when you're on a roll, you know?

The Sizzling Secret: step-by-step

1. Heat 2 tablespoons olive oil in a large skillet over medium high heat. You want it hot enough to sizzle when a drop of water hits it.
2. Add the squash and zucchini to the pan in a single layer. Don't overcrowd. If the vegetables get too close, they will get all weird. Work in batches if you need to.
3. Season generously with salt and pepper. Don't be shy.
4. Cook for 5- 7 minutes per side , or until golden brown and tender crisp. Keep an eye on them! You want nice color but you don't want burnt .
5. Reduce the heat to low, then add that glorious lemon herb butter.
6. Let the butter melt and coat the vegetables. Toss gently to combine.
7. Serve immediately and prepare for compliments.

Level Up Your Zucchini Side Dishes

Want to impress? Here's the deal.

• Pro Tip #1: Don't skimp on the fresh herbs. Dried herbs just don't pack the same punch. Honestly, use the cilantro if the Parsley is not available!.
• Pro Tip #2: Watch the heat like a hawk. Scorched veggies are a bummer. I have been there!
• Avoid this mistake : Cooking in batches prevent the pan-fried zucchini and squash from getting mushy.

Honestly, this easy squash recipes side dish is pure joy. Give it a bash tonight with this summer squash recipes simple and prepare to fall in love.

And remember how to cook summer squash shouldn't be something intimidating, so don't let it be. And the variety of Zucchini Recipes and options is endless! Also, did you know that 1 cup (124 grams) of sliced raw zucchini has just 20 calories? A true diet ally!

Recipe Notes That'll Make You Say "Sorted!"

Alright, so you're thinking about making this sautéed squash and zucchini recipe ? Brilliant! Before you dive in, a few extra bits and bobs to ensure it's top-notch.

Honestly, it's mostly common sense, but a little heads-up never hurts, right? Let's get into some recipe notes, shall we?

Show Off Your Skills: Serving Suggestions

Listen, plating isn't just for fancy restaurants. A little effort goes a long way. Why not arrange the lemon herb butter vegetables artfully on a plate? A sprig of parsley never goes amiss, does it? This easy squash recipes side dish deserves a bit of glam.

As for sides, this goes brilliantly with grilled chicken or fish. A crisp glass of Pinot Grigio? Oh, go on then!

Stash It Right: Storage Tips

So, you've got leftovers? Lucky you! Pop them in an airtight container and they'll be happy in the fridge for up to three days .

I wouldn't recommend freezing this, as the zucchini gets a bit mushy. Reheating? A quick zap in the microwave or a gentle warm-up in a pan will do the trick.

Just don't overcook it.

Shake It Up: Variations

Fancy a change? How about a bit of spice? A pinch of chili flakes in the butter adds a proper kick! Wanting a veggie dishes option? Use olive oil or a plant based butter alternative.

For seasonal swaps, try adding some sun-dried tomatoes or roasted bell peppers. This dish loves to play around with flavors!

Know Your Noshes: Nutrition Basics

Let's keep it real, this isn't a superfood smoothie. But it's still a cracking way to get your veggies in! Squash and zucchini are low in calories and packed with vitamins.

Just be mindful of the butter. It's yummy, but everything in moderation, eh?

So there you have it! A few extra pointers to make your pan-fried zucchini and squash a smash hit.

Don't be afraid to experiment and have a laugh. Cooking should be fun. Now go forth and conquer that kitchen! Learning how to cook squash and zucchini is a game changer for quick and healthy veggie side dishes .

Enjoy those summer squash recipes simple !

Frequently Asked Questions

Help! My squash is soggy. What am I doing wrong when I try to cook it?

Ah, the dreaded soggy squash! The most common culprit is overcrowding the pan. When you pile too much squash and zucchini in at once, they steam instead of browning. Cook in batches, like you're queuing for Wimbledon tickets, to give each slice enough space to sizzle and develop that lovely golden color.

Also, make sure your pan is hot enough before adding the vegetables.

How can I cook squash and zucchini so it's not bland?

Nobody wants bland veggies! The lemon herb butter in this recipe is key to adding flavor. Don't skimp on the fresh herbs and lemon juice. Also, season generously with salt and pepper. A little sprinkle of red pepper flakes adds a nice kick, or you could experiment with other herbs like thyme or oregano.

Think of it as giving your squash a bit of a makeover!

Can I prepare this squash and zucchini dish ahead of time?

While this dish is best served fresh, you can definitely prep some components in advance. You can slice the vegetables and make the lemon herb butter a few hours ahead of time. Store them separately in the fridge. When you're ready to cook, simply sauté the squash and zucchini and toss with the pre-made butter.

Think of it as a culinary shortcut, a bit like taking the Tube instead of walking!

How long does cooked squash and zucchini last in the fridge?

Cooked squash and zucchini will keep in the fridge for about 3-4 days. Store it in an airtight container. Reheat gently in a skillet or microwave. However, the texture might change slightly it may become a bit softer, so it's always best when freshly made.

Still, it's great for a quick lunch or adding to a frittata the next day!

Is this recipe healthy, and what are the nutritional benefits of cooking squash and zucchini this way?

Absolutely! Squash and zucchini are low in calories and packed with vitamins and minerals. This recipe is a relatively healthy way to prepare them, especially if you use olive oil instead of butter or opt for a lower amount of butter.

They provide fiber, which is great for digestion, and the lemon juice adds a boost of Vitamin C. Just be mindful of the sodium content if you're watching your salt intake.

Can I use different types of squash when I cook squash and zucchini?

Definitely! Feel free to get creative with your squash selection. While this recipe specifically calls for yellow summer squash, you can easily substitute with other varieties like pattypan squash or even a bit of butternut squash for a touch of sweetness (although butternut will take a bit longer to cook).

Just make sure to slice them all to a similar thickness for even cooking, and adjust cooking times as needed. It’s like mixing and matching your favourite outfits experiment and see what you like!