Sautéed baby zucchini squash with garlic
Baby zucchini squash needs little more than heat and seasoning to shine. These tender vegetables cook down quickly and absorb whatever flavors you add, making them ideal for a tired weeknight. A garlicky pan finish turns a simple side into something worth making again.
About 170 calories a serving, 2 g protein, 7 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- one package (about 12 oz) baby zucchini squash ready veggies
Staples
- 2 tablespoons oil
- 3 cloves, thinly sliced garlic
- to taste salt
- to taste pepper
- Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, add 3 sliced garlic cloves and cook for one minute until fragrant.
- Add the entire package of baby zucchini squash to the pan and stir well, coating everything with oil. Let cook undisturbed for 3 minutes, then stir and cook another 3 minutes until the squash is tender and lightly golden at the edges.
- Taste and season with salt and pepper. Serve at once while the squash is still warm.
Note Swap baby zucchini for baby carrots or snap peas if needed. Leftovers keep four days refrigerated and are good cold or reheated. Serve with rice, pasta, or alongside roasted chicken or fish.
On the label
BABY ZUCCHINI SQUASH.
Harris Teeter, pre-packaged fruit & vegetables, serving 85 g. Ingredients as printed on the label.
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Cooks as zucchini, squash. Half of it left? Use up the zucchini.