Sauteed Zucchini and Summer Garden Vegetables Recipe

This recipe for Sauteed Zucchini and Summer Garden Vegetables is the perfect flavorful side dish when you are over run with zucchini from the garden! The perfect delicious summer side dish or it is also easy to make into a full meal too with some suggested variations down below!

When your vegetable garden is producing well, you may find that you have a surplus of home grown vegetables on hand that may need to be used up quickly. This is your go to summer simple side dish recipe and it is super flexible!

Or if you shop at the farmers market in the late summer months, you are sure to find the simple ingredients needed to make this delicious veggie side dish. This vegetable medley is a healthy side dish you can truly make your own in a short amount of time.

Fresh zucchini, tomatoes, onions and spinach are my go to veggies for this dish, but feel free to swap the zucchini for yellow summer squash too. And any summer vegetables will work with this recipe such as red bell pepper, shredded carrots, or whatever favorite vegetables you fancy!

If you have loads of fresh veggies from the garden, consider also making this Original Texas Caviar Recipe too!

Made in one large skillet, it is an easy recipe that you can use as a base, and simply use whatever fresh veggies you have on hand. Down at the bottom of this post I have some variations you can make, including optional veggies, herbs, proteins you can add in, or simply serve over rice or pasta to make it a main dish instead!

HOW TO MAKE Sauteed Zucchini and Summer Garden Vegetables:

Servings: 4

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Equipment needed to make Sauteed Zucchini and Summer Garden Vegetables:

1 cast iron skillet

Ingredients needed to make Sauteed Zucchini and Summer Garden Vegetables:

1 medium onion, diced

1 tomato, cut into small pieces (or one cup cherry or grape tomatoes, halved)

4 medium zucchini, cut length wise and then sliced

1 Tablespoon butter

1 Tablespoon olive oil

1 Tablespoon lemon juice

1 ½ Tablespoons thyme

1 cup fresh baby spinach

2 Tablespoons parmesan

Salt & Black Pepper to taste

Directions:

Step 1:

• Add butter and olive oil to cast iron skillet over medium high heat.

Step 2:

• Add onion and zucchini slices and cook until zucchini becomes slightly soft and onion turns translucent. (3-5 minutes).

Step 3:

•  Add tomato, thyme and lemon juice and salt and pepper to the sautéed zucchini and onions - mix well and let sit for 2 minutes.

Step 4:

•  Add spinach to the skillet, mix well and continue to mix for 3 minutes until spinach becomes soft.

Step 5:

•  Top each serving with a pinch of parmesan and it is ready to serve.

Store any leftovers in an airtight container in the refrigerator.

Other Variations for this Recipe:

Optional vegetable add-ins or swaps:

• red onions or sweet onions
• yellow bell pepper or red bell peppers
• yellow squash or any summer squashes such as patty pan
• green beans
• broccoli florets
• asparagus
• mushrooms
• kale or swiss chard
• corn nibblets
• shelled peas
• frozen mixed vegetables

Optional herbs, oils, & cheeses add-ins or swaps:

• Italian seasoning
• fresh garlic cloves or garlic powder
• fresh basil, fresh thyme or your favorite fresh herbs
• fennel seed
• bacon fat would add a lot of flavor
• feta cheese
• goat cheese
• mozzarella cheese

Optional protein add-ins:

• grilled chicken breast slices
• ground beef
• Italian sausage
• pork tenderloin pieces
• pork chops
• shrimp

Make this into a full meal:

Simply add to the sautéed vegetables a protein from the list above, and serve over rice, pasta, quinoa or cous cous and make this a full meal!

 

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