Best Sauteed Summer Squash Ribbons One Pot Recipe
This one pot recipe for sautéed summer squash ribbons brings out the fresh flavors of yellow squash and zucchini, accented with garlic, lemon, and parsley. It's a light, healthy side dish that's ready in just 30 minutes, perfect for a quick weeknight meal.
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.
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