Sautéed summer squash and zucchini with garlic, lemon, and pine nuts

Slices of cooked yellow squash and zucchini on plate, topped with fresh basil.

5 from 1 vote

Sautéed summer squash and zucchini with garlic, lemon, and pine nuts

Turn that bounty of zucchini and summer squash in your garden into a bright and tangy side dish. With garlic, lemon, and toasted pine nuts, this side dish is easy enough for a weeknight but elevated enough for a summer dinner party.

Prep Time5

Cook Time17

Total Time22

Course: Side Dish

Cuisine: American, Vegan

Keyword: sauteed zucchini and summer squash, summer side dish, summer squash recipe

Servings: people

Calories: 81kcal

Author: Cadry Nelson

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.

Notes

Store leftovers in an airtight container in the fridge. It will keep for 3 or 4 days. Reheat in the microwave or in a skillet.

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