This simple vegan and Whole30 Summer dish is one of the best zucchini and yellow squash recipes! In a large skillet over medium heat add 2 Tbsp. olive oil and onions. Cook for 2-3 minutes. Add crushed garlic and saute for 1 minute. Stir in squash, zucchini, salt, pepper and butter.
Easy sautéed yellow squash recipe, prepared Mediterranean-style with sweet onions, bell peppers, garlic and a warm Eastern Mediterranean spice combination. You can totally tailor this recipe to your liking, check out the notes for recipe variations. Heat 2 tablespoon extra virgin olive oil over medium heat until shimmering but not smoking.
Sauteed squash—it's low-carb! The subject today is squash recipes. If you’ve been reading my articles about low-carb recipes, you know that I’m trying to stick to a low-carb diet. I eat a lot of eggs, chicken, beef, pork, turkey, shrimp, crabmeat, and finned fish, and I also try to include low-carb veggies.
Quarter each squash and slice into pieces, 1/3-inch thick. Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and Pepper to taste. Push the squash to the sides of the skillet and add the tomatoes.