Sautéd Summer Squash with Rosemary and Lemon Recipe

This summer dish celebrates the simplicity and freshness of seasonal produce. This recipe encapsulates the essence of summer, harnessing the natural sweetness and tender crispness of these versatile squash vegetables. Infused with the aromatic fragrance of rosemary and the zesty brightness of lemon, each bite of this dish has dynamic flavors. Never boring vegetables!

An Easy to Make Healthy Side Dish

If you’re challenged with finding fresh ways to put vegetables on your family’s plates, this is a great recipe to put in your arsenal. It requires minimal prep work, and has just a handful of commonly found ingredients.

Serve With The Following Main Courses:

  • Beef Burgers
  • Veggie Burgers
  • Chicken
  • Steak
  • Pork Roast
  • Turkey
  • Pasta Main Dishes
  • Vegetarian Main Dishes
  • Casserols
  • Soups

All About Summer Squash

Characterized by its smooth skin, fleshy interior and soft seeds, summer squash varieties such as zucchini and yellow squash offer a mild, slightly sweet flavor profile that pairs seamlessly with a myriad of culinary combinations. These versatile vegetables can be enjoyed raw in salads, grilled to perfection, or sautéed with aromatic herbs and spices. Bursting with vitamins, minerals, and dietary fiber, summer squash not only delights the taste buds but also provides a nutritious addition to any meal.


  • 3 summer squashes, rinsed and diced into squares. You can mix and match zucchini, yellow squash and Italian style grey squash.
  • 2 tablespoons of olive oil
  • 3 garlic cloves minced or finely chopped
  • 1/2 cup chopped red onion
  • Salt and pepper to taste
  • 1/4 teaspoon dried rosemary
  • Freshly squeezed lemon juice
  • Optional – sprinkle with freshly grated parmesan cheese

Cooking Instructions:

  1. Prep your vegetables. Wash and chop your squash into cubes. Chop your red onion. Peel and mince your garlic.
  2. In a large frying pan, sauté and lightly brown the minced garlic in olive oil.
  3. Add the red onion to the pan and lightly brown.
  4. Add the squash and mix throughly.
  5. Add the salt, pepper and rosemary for seasoning.
  6. Sauté for a few more minutes, but refrain from overcooking to avoid mushy vegetables.
  7. Remove from heat, and then serve with freshly squeezed lemon juice and fresh parmesan.

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