This simple sauttéed squash recipe combines zucchini, yellow summer squash, and carrot for a colorful side dish, perfect with grilled meat or chicken. Not only is it healthy, but it’s also so delicious that you’ll want to make it all summer long.
Photo credit: © Eatwell101.com
Ingredients list for the Sautéed Summer Squash
Makes 4 servings
- 2 pounds (1kg) summer squash and/or zucchini, cut into julienne or matchsticks
- 1/2 pound (125g) carrot, peeled and cut into julienne or matchsticks
- 1 teaspoon kosher salt
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup finely grated Parmesan
- Fresh cracked black pepper, to taste
Photo credit: © Eatwell101.com
Directions
1. Place squash and carrot in a colander above the sink or over a large bowl and toss with 1 teaspoon salt. Allow vegetables to rest for 10 minutes, then squeeze gently with your hands to drain off as much excess moisture as possible. Do not rinse.
2. While vegetables are rendering water, toast almonds in a large dry skillet over medium heat, tossing occasionally, until fragrant and lightly browned. Transfer to a plate and let cool.
3. Using the same skillet, heat oil over medium heat. Add garlic and pepper flakes and cook, stirring regularly, until fragrant and browned, about 2 minutes. Add carrot and cook for 2 minutes. Then add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes (the squash shouldn’t go limp). Add Parmesan and season with salt and pepper. Finally, fold in almonds and serve.
Photo credit: © Eatwell101.com
Sautéed Summer Squash Recipe
by eatwell101
Yield: 4 servings
Prep Time: 10 min
Cook Time: 15 min
This sautéed summer squash is a quick and healthy side dish full of crunch and colors.
Ingredients
- 2 pounds (1kg) summer squash and/or zucchini, cut into julienne or matchsticks
- 1/2 pound (125g) carrot, peeled and cut into julienne or matchsticks
- 1 teaspoon kosher salt
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup finely grated Parmesan
- Fresh cracked black pepper, to taste
Instructions
- Place squash and carrot in a colander above the sink or over a large bowl and toss with 1 teaspoon salt. Allow vegetables to rest for 10 minutes, then squeeze gently with your hands to drain off as much excess moisture as possible. Do not rinse.
- While vegetables are rendering water, toast almonds in a large dry skillet over medium heat, tossing occasionally, until fragrant and lightly browned. Transfer to a plate and let cool.
- Using the same skillet, heat oil over medium heat. Add garlic and pepper flakes and cook, stirring regularly, until fragrant and browned, about 2 minutes. Add carrot and cook for 2 minutes. Then add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes (the squash shouldn't go limp). Add Parmesan and season with salt and pepper. Finally, fold in almonds and serve.
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