When life gets busy, the last thing you want is a sink full of dishes after cooking. That’s where one-pot recipes shine, and this sautéed summer squash ribbons dish is no exception.
Bursting with fresh flavors, this quick and easy recipe highlights the beauty of summer squash in a simple yet elegant preparation.
Whether you’re serving it as a light side dish or a vibrant addition to your meal, this recipe ensures big flavor with minimal effort.
Why Summer Squash Ribbons Are Perfect for One Pot Recipes
Summer squash ribbons offer a delicate texture that cooks quickly, making them ideal for busy weeknights. By slicing the squash into thin ribbons, you maximize surface area, allowing the flavors of garlic, lemon, and olive oil to infuse each piece.
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This one pot recipe technique reduces mess while enhancing the vibrant, fresh taste of seasonal vegetables. Plus, it’s visually stunning—perfect for impressing family or guests.
- Quick-cooking and low-maintenance
- Beautiful presentation with minimal effort
- Fresh, summery flavors that pair with almost anything
Tips for Shaving the Perfect Squash Ribbons
The key to this recipe is mastering the art of squash ribbons. Using a vegetable peeler, shave long, even ribbons from the squash, turning it as you go to create uniform pieces.
Aim for about three ribbons per turn, stopping before reaching the seeds at the core. This ensures your ribbons are tender and free from bitter flavors.
- Use a sharp vegetable peeler for precision
- Turn the squash as you peel to maintain even ribbons
- Discard the seeded core for the best texture and taste
A Zesty Dressing for Maximum Flavor
What sets this recipe apart is the simple yet bold dressing made from lemon juice, garlic, olive oil, and a touch of seasoning.
Soaking the garlic in lemon juice mellows it, creating a bright and tangy base that complements the squash beautifully. Tossing the cooked ribbons in this dressing allows every bite to be infused with flavor.
- Lemon juice for a refreshing tang
- Olive oil to bind the flavors together
- Fresh parsley for a pop of color and herbal brightness
Cooking Techniques for the Best Sautéed Squash
The cooking process is quick and straightforward, but timing is everything. Heat a small amount of olive oil in a nonstick skillet until just smoking.
Toss the squash ribbons lightly in the pan, cooking them for only 3–4 minutes. This preserves their tender texture and ensures they don’t become mushy.
- Use medium-high heat to avoid overcooking
- Cook in small batches if needed to prevent overcrowding
- Toss gently to maintain the shape of the ribbons
Serving Ideas & Variations
This versatile dish is perfect as a side or a main course. Pair it with grilled chicken or fish for a complete meal, or serve it on its own for a light, vegetarian-friendly option.
You can also customize the flavors by adding a sprinkle of Parmesan cheese or a handful of toasted nuts for extra texture.
- Serve as a side with proteins like salmon or chicken
- Add Parmesan or feta for a creamy, salty touch
- Include toasted pine nuts or almonds for crunch
With its vibrant flavors and simple preparation, this one pot recipe is bound to become a go-to in your kitchen.
Recipe
Best Sauteed Summer Squash Ribbons One Pot Recipe
Equipment
- Vegetable peeler
- 12-inch nonstick skillet
Ingredients
- 1 small garlic clove minced
- 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice divided
- 4 6- to 8-ounce yellow squash or zucchini, trimmed
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil divided
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 1/2 tablespoons chopped fresh parsley
Instructions
- Combine the minced garlic and 1 tablespoon lemon juice in a large bowl. Let the mixture sit for at least 10 minutes to mellow the garlic’s flavor.
- Using a vegetable peeler, shave each squash lengthwise into ribbons. Rotate the squash 90 degrees after shaving 3 ribbons from one side, and repeat until you reach the core and seeds. Discard the core.
- Whisk 2 tablespoons of olive oil, kosher salt, pepper, and lemon zest into the garlic-lemon juice mixture.
- Heat the remaining 1 teaspoon olive oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the squash ribbons and cook, tossing occasionally, for 3–4 minutes until the squash is softened and translucent.
- Transfer the cooked squash to the bowl with the dressing. Add the chopped parsley, toss to coat, and season with additional salt and pepper if needed. Serve immediately.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.