20-Minute Sautéed Zucchini and Squash
You're just 20 minutes away from perfecting sautéed zucchini and squash in a cast iron skillet. Tender squash with shallots and garlic.
Servings: 4 servings
Calories: 127kcal
Equipment
- Cast Iron
Ingredients
- 1 large zucchini sliced then halved
- 1 large yellow squash sliced then halved
- 1 large shallot thinly sliced
- 3 cloves garlic finely sliced
- 3 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat a cast iron pan with olive oil, then sauté the shallots and garlic for 1-2 minutes or until fragrant.
- Add in the squash, and toss to combine and ensure all of the squash is coated with oil. Season with a pinch of salt, then continue to sauté until the squash browns, softens, and becomes slightly translucent, approximately 10-15 minutes.
Notes
Be sure to watch the squash as it cooks so that it does not overcook and become mushy, or too browned.
Keep the heat at a steady medium to allow the squash to render down evenly.
Cut the zucchini as evenly as you can. Uneven slices will result in uneven cooking.
Nutrition
Calories: 127kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 591mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 323IU | Vitamin C: 29mg | Calcium: 32mg | Iron: 1mg
