Sautéed summer squash and zucchini is a delicious, one pan side dish that’s great for summer. It has loads of light and bright flavors, thanks to garlic, lemon, toasted pine nuts, and fresh basil.
This naturally vegan and gluten-free dish is ready to eat in about 20 minutes.
Every summer, it happens like clockwork. Zucchini and yellow squash start piling up at a rapid pace.
Whether it's from a generous family member, an overzealous farmers market run, or a CSA share that just keeps giving, I always end up with more squash than I had intended.
When that happens, this is the recipe I reach for first.
Tender squash is sautéed with garlic until golden, seasoned with lemon juice, and adorned with toasted pine nuts for nuttiness and crunch. A final garnish of fresh basil ties it all together.
This dish captures the best of summer - all in one pan.
(Love zucchini and yellow summer squash? Don’t miss my fried zucchini slices and crispy summer squash. Both can be made in the air fryer or pan-fried.)
Ingredients
Here are the ingredients you will need to make this recipe.
Pine nuts: Despite the name, pine nuts are not actually nuts. They are seeds that grow inside of pine cones. However, you can find them in the nuts section of the grocery store.
Pine nuts elevate this simple vegetable side dish, and make it something special. They can be pricey, but even just a couple tablespoons full add a lot of flavor and texture. So one bag should last you a while, or check out the bulk bins to buy by weight.
Oil: Avocado oil is my preferred option, but any neutral-flavored cooking oil will work.
Summer squash and zucchini: Use a single type OR a variety. Yellow summer squash, zucchini, and Zephyr are my favorites.
Salt: A little pinch of salt brings the flavors to life.
Garlic: For this recipe, I like to mince the garlic by hand. It’s chunkier and therefore less prone to burning than grated or pressed garlic, which can be more paste-like.
Lemon: If possible, choose organic lemons, since you’ll be eating the skin as zest.
Pepper: Freshly ground pepper has the best flavor and pop.
Basil: Fresh basil adds a fragrant, summery flair.
Preparing your vegetables
Remember mise en place: This French culinary term translates to “everything in its place.” It refers to the practice of chopping and measuring ingredients before cooking begins and helps to streamline the cooking process.
With a veg-heavy recipe like this one, it helps to have all of the vegetables prepped before you start.
Halve and then thinly slice the summer squash and zucchini in half moons, mince the garlic, zest the lemon, and squeeze out the juice before you heat up a skillet.
Be sure to zest the lemon with a rasp-style grater BEFORE juicing. Once the lemon has been squeezed, it’s much harder to zest.
One exception: Fresh basil can quickly oxidize and brown after cutting. Don’t cut it until just before garnishing.
I like to roll up the leaves inside each other like a cigar and cut them with kitchen shears to keep them from bruising or oxidizing prematurely.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Toast pine nuts in a dry skillet until they’re evenly brown on both sides. Then transfer to a plate.
Keep an eye on the pine nuts. They can burn quickly. As soon as they’re nutty brown, remove them from the skillet.
2. Oil the skillet, and add thinly sliced summer squash. Top with a pinch of salt, and cook until tender, flipping occasionally for even cooking.
3. Once the summer squash is tender, push it to one side of the skillet. In the empty area, add a little more oil and minced garlic. Saute about 30 seconds, then incorporate it with the squash.
4. Add lemon juice, lemon zest, pepper, and more salt, if needed. Transfer to a serving dish, and garnish with the reserved toasted pine nuts and thinly sliced basil.
Personalize this recipe
You can personalize this recipe for summer squash and zucchini by varying the ingredients and amounts.
Vary the summer squash: This recipe works well with variety of summer squash like yellow (straightneck or crookneck), zucchini, or Zephyr. Use one kind or do a mixture.
Vary the amount of lemon juice/zest: Adjust the amount of tang by adding more or less lemon juice. For less pronounced lemon flavor, omit the zest.
Replace or omit the pine nuts: If you prefer, pine nuts can be replaced pumpkin seeds or sunflower seeds. If you’re using roasted seeds, you can skip toasting them in a dry skillet.
Add a kick of spice: For a little heat, sprinkle on red pepper flakes or a pinch of cayenne.
Serving suggestions
This summery side dish works well with any of these main course options:
Storage instructions
Store leftovers in an airtight container in the fridge. It will keep for 3 or 4 days.
Simply reheat in the microwave or in a skillet.
FAQ
No, winter squash isn't a good substitute here. It has a tougher skin and denser texture, so it needs a longer cooking time than summer squash or zucchini.
If you're craving cozy fall flavors, try one of these winter squash recipes instead:
* Roasted delicata squash (for the air fryer or oven)
* Kabocha squash soup
* Air fryer spaghetti squash
* Fried polenta stacks with BBQ squash
Yes! All of the ingredients in this dish are naturally gluten-free. No substitutions required.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Sautéed summer squash and zucchini with garlic, lemon, and pine nuts
Ingredients
- 2 Tablespoons pine nuts
- 2 ½ teaspoons avocado oil or other cooking oil, divided
- 16 ounces summer squash zucchini or yellow (just one type or a mixture), halved and sliced in thin half moons, about ⅛-inch thick
- Pinch of salt or to taste
- 3 garlic cloves minced
- 2 to 3 teaspoons lemon juice
- 1 teaspoon lemon zest
- Pepper to taste, freshly ground
- 2 teaspoons thinly sliced basil fresh
Instructions
- Bring a large skillet to a medium heat. Add pine nuts to the dry skillet, and toast about 4 minutes, until nutty brown, flipping with a spatula when brown on one side. (Pine nuts can burn quickly. So keep an eye on them.) Once they're toasted, transfer to a plate for later.
- Add 2 teaspoons of avocado oil to the skillet. Then add sliced squash in an even layer across the skillet, and top with a pinch of salt. Allow the squash to cook and lightly brown on one side before flipping. Saute until tender, about 10 minutes, stirring occasionally for even cooking.
- Once the squash is tender, use your spatula to push it to one side of the skillet. Then add the remaining ½ teaspoon of avocado oil to the empty part of the skillet. Add minced garlic, and saute about 30 seconds, until fragrant. Then combine the garlic with the squash.
- Add 2 teaspoons of lemon juice, lemon zest, and freshly ground pepper. Taste for salt and tang. If you'd like, add another teaspoon of lemon juice and more salt, to taste.
- Turn off the heat, transfer to a serving dish, and garnish with the reserved toasted pine nuts and thinly sliced basil.
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