Summer is a busy season where meals and snacks that are easy to throw together makes it so much simpler to stay on track with healthy habits. This recipe is one of my all-time favorites and a meal-prep staple for me this time of year. I posted a similar recipe last year, but this is the version I’ve been making pretty much every week since the farmer’s market has been filled with an overflow of gorgeous summer squash and zucchini. Enjoy this as a simple side or toss warm or cold into salads. It’s also delicious in a frittata or tucked into an omelet. I’ve also used it as a topping for socca pizza. The mild flavor makes it perfect for experimenting with.
Simple Summer Squash Sauté
- 1 tablespoon sunflower, avocado, or olive oil or butter
- 1 small shallot, diced
- 1 lb summer squash and/or zucchini, sliced into half-moons 1/4 inch thick
- 1/4 cup white or rose wine (optional)
- Sea salt and pepper to taste
- Heat oil or butter in a large skillet over medium heat.
- Add shallot and sauté until translucent.
- Add wine and raise heat. Bring to a boil and allow to cook down about halfway before reducing heat.
- Add squash. Sauté until soft, stirring frequently.
- Season with sea salt and pepper to taste.
What’s your favorite summer vegetable?