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- 2 medium zucchinis, sliced into half-moons - 2 medium yellow squashes, sliced into half-moons - 1 red bell pepper, diced - 1 small red onion, thinly sliced - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves, for garnish When choosing your ingredients, fresh is best. Look for zucchinis and squashes that feel firm. They should have smooth skin and bright color. The bell pepper should be crisp and shiny. For the onion, pick one that is heavy for its size. Fresh garlic adds great flavor, so use whole cloves. If you can, buy organic. It often tastes better and is better for the planet. If you need to change the recipe, here are some ideas: - For a low-carb option, use cauliflower instead of squash. - Swap the olive oil for avocado oil for a different taste. - If you are vegan, this recipe is already perfect as is! - For a nut-free version, avoid any nuts in garnish. - If you like more spice, add some chili flakes or jalapeño. These changes keep the dish tasty while meeting your needs. For the full recipe, check out the Sautéed Summer Garden Medley. Start by washing your zucchinis and yellow squashes. Cut them into half-moons. This shape helps them cook evenly. Next, dice the red bell pepper and slice the red onion thin. Mince the garlic cloves. Keep all your cut veggies close by. This will make cooking faster and easier. You need fresh ingredients for the best taste. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onion and cook for 2-3 minutes. You want them to soften but not brown. Then, stir in the minced garlic for just 30 seconds. This brings out the flavor. Next, add the yellow squash and zucchini. Sauté these for about 5 minutes, stirring occasionally. They should start to soften at this point. After that, add the diced red bell pepper, dried thyme, and smoked paprika. Sprinkle in salt and pepper too. Cook everything for another 5 minutes. The colors will brighten, and the veggies will become tender. Once everything is cooked, taste the mix. Adjust the seasoning if needed. Remove the skillet from heat and let the veggies rest for a minute. Before serving, add fresh basil leaves on top. This adds a nice touch and flavor. Serve the sautéed medley in a shallow bowl or plate. You can drizzle a bit of olive oil or balsamic reduction for a beautiful finish. For the full recipe, check out the complete details. I love using a large skillet for sautéing squash and zucchini. It allows heat to spread evenly. When you heat the olive oil, aim for medium heat. This lets the veggies cook without burning. Start with the onion. Sauté it until it softens. This brings out its sweet flavor. Then, add garlic for a quick burst of taste. The key is to stir often. This keeps everything from sticking and helps the flavors blend well. To boost the flavor of your sautéed veggies, add herbs and spices. Dried thyme and smoked paprika work wonders. They add depth without overpowering the dish. Fresh basil at the end gives a bright finish. For a little kick, try adding red pepper flakes. You can also squeeze fresh lemon juice over the dish before serving. This adds a nice zing and freshness. One common mistake is overcrowding the pan. If you add too many veggies at once, they steam instead of sauté. This makes them mushy. Instead, cook in batches if needed. Another mistake is forgetting to taste as you cook. Always check the seasoning. Adjust with salt and pepper for the best flavor. Finally, don’t rush the cooking time. Proper cooking gives the veggies a nice texture and color. For the full recipe, check out the instructions above. {{image_2}} You can add protein to sautéed squash and zucchini easily. Consider cooked chicken, shrimp, or tofu. For chicken, use bite-sized pieces. Add them to the pan after the onions. For shrimp, toss them in during the last few minutes. If you prefer tofu, cube it and sauté it until golden. Each option adds flavor and makes your dish more filling. Sautéed squash and zucchini shine with seasonal veggies. In spring, add asparagus for a fresh crunch. In fall, try adding diced butternut squash for a sweet touch. You can also mix in colorful bell peppers or cherry tomatoes. These swaps keep your dish exciting and align with what’s fresh. Choose vegetables that are in season for the best taste. Herbs can totally change your sautéed squash and zucchini. Instead of thyme, try oregano or rosemary for a bold flavor. Basil gives a sweet touch, while cilantro adds a fresh taste. You might even try a pinch of red pepper flakes for heat. Experiment with different herbs to find your favorite mix. Each herb adds a unique twist, making your dish special. For the full recipe, check out Sautéed Summer Garden Medley. After enjoying your sautéed squash and zucchini, let them cool. Place the leftovers in an airtight container. This keeps them fresh. Store the container in the fridge. They will stay good for about three days. To reheat, you can use a skillet. Heat the skillet over medium heat. Add the leftovers and stir gently. This keeps the veggies from getting mushy. You can also use a microwave. Heat in short bursts, stirring in between. This ensures even heating. If you want to freeze, cool the dish first. Then, transfer it to a freezer-safe bag. Remove as much air as possible to prevent freezer burn. You can freeze sautéed squash and zucchini for up to three months. When ready to eat, thaw them overnight in the fridge. Reheat as mentioned above. For more details, check the Full Recipe. You can serve sautéed squash and zucchini with many dishes. They pair well with grilled meats, like chicken or fish. You can also serve them with rice or quinoa for a full meal. For a lighter option, they go great with a fresh salad. Try adding them to pasta for a tasty twist. Don't forget to drizzle some olive oil or lemon juice on top for extra flavor. You can tell the vegetables are cooked when they are tender but still crisp. They should have bright colors and a nice sheen. When you pierce them with a fork, they should feel soft but not mushy. If they start to brown a little, that adds extra flavor. Keep an eye on them, as overcooking can make them lose their taste and texture. Yes, you can make this recipe ahead of time. Just cook the vegetables and let them cool. Store them in an airtight container in the fridge. They will stay fresh for about three days. When you're ready to eat, just reheat them on the stove or in the microwave. They taste great warm, and you can add fresh herbs right before serving for extra flavor. Check out the Full Recipe for more details! This post covered the key steps for cooking sautéed squash and zucchini. We looked at important ingredients and their quality. You learned how to prep vegetables and use great cooking methods. Tips and tricks helped you avoid common mistakes. We also discussed variations to suit your taste. Finally, you gathered essential storage info to keep leftovers fresh. Remember, with practice, you’ll master this dish and impress everyone at your table. Enjoy your cooking journey!

Sauteed Squash and Zucchini

Brighten your meal with this delicious sautéed summer garden medley! Packed with fresh zucchini, yellow squash, red bell pepper, and fragrant herbs, this vibrant dish is not only easy to make but also perfect for celebrating summer flavors. Ready in just 20 minutes, it’s a great side or main dish for any occasion. Click through to explore the full recipe and bring this colorful medley to your table today!
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Ingredients Method

Ingredients
  

2 medium zucchinis, sliced into half-moons
2 medium yellow squashes, sliced into half-moons
1 red bell pepper, diced
1 small red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh basil leaves, for garnish

Method
 

Heat the olive oil in a large skillet over medium heat.
    Add the sliced red onion and sauté for about 2-3 minutes until it begins to soften.
      Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
        Add the sliced yellow squash and zucchini to the skillet. Sauté for about 5 minutes, stirring occasionally, until they start to soften.
          Incorporate the diced red bell pepper, dried thyme, smoked paprika, salt, and pepper. Continue cooking for another 5 minutes, stirring frequently, until all the vegetables are tender and vibrant in color.
            Taste and adjust seasoning as needed. Remove from heat and let it rest for a minute.
              Garnish with fresh basil leaves before serving for an added burst of flavor.
                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings
                  - Presentation Tips: Serve the sautéed medley in a shallow bowl or plate, and arrange the vegetables neatly. Drizzle with a little extra olive oil or balsamic reduction for an appealing gloss.