What is the best way to keep summer squash from getting mushy in a sauté?

The key to avoiding mushy summer squash is to cook it quickly over medium to medium-high heat in a single layer and not to overcrowd the pan. For this oil-free sauté, add the chopped zucchini and yellow squash to a hot nonstick skillet and cook for just 2-3 minutes, stirring occasionally. Overcooking is the main cause of mushiness, so cook only until tender, which should take a total of about 5-7 minutes from start to finish.

What vegetables go well together in a summer squash sauté?

This recipe combines chopped zucchini and yellow squash with sliced grape or cherry tomatoes for a simple and flavorful side dish. The zucchini and squash provide a tender base while the tomatoes burst during cooking, releasing sweet juices that season the dish. You can also add other quick-cooking vegetables like bell peppers or onions, but the classic pair of yellow squash and zucchini is the foundation of this sauté.

How do you make a summer squash sauté without oil?

To make an oil-free summer squash sauté, use the water sautéing method. Preheat a large nonstick skillet over medium to medium-high heat, then add the chopped squash and zucchini. Cook for 2-3 minutes, adding 1-2 tablespoons of water at a time only when the pan becomes dry to prevent sticking. This technique softens the vegetables and develops flavor without added fat, making the dish perfect for whole-food plant-based diets.

What can you serve with a summer squash sauté for a complete meal?

This summer squash sauté pairs well with a variety of main dishes to create a complete meal. Serve it alongside cooked quinoa, rice, or pasta, or with grilled proteins such as tofu or tempeh. For a light summer dinner, enjoy it with crusty whole-grain bread and a simple green salad, or spoon it over grains as a warm vegetable topping.

Summer Squash Sauté Recipe With Zucchini And Cherry Tomatoes

Ingredients

Scale

1 large zucchini, chopped
1 large yellow squash, chopped
1 cup grape or cherry tomatoes, sliced in half
2 tsp. garlic powder
½ tsp. oregano
½ tsp. basil
salt
pepper
Oil Free Balsamic Dressing
Vegan Parmesan

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Instructions

1-Preheat a large nonstick skillet over medium: Preheat a large nonstick skillet over medium to medium-high heat.
2-Once the pan is ready add the: Once the pan is ready add the squash and zucchini and cook for 2-3 minutes. Stir occasionally and add 1-2 tablespoon of water at a time if necessary to prevent sticking.
3-Add in the tomatoes and sprinkle with: Add in the tomatoes and sprinkle with the garlic powder, oregano, and basil. If the pan is dry add a little more water to sauté, gently stir, and cook for another 3-4 minutes. You want to cook the dish until the zucchini and squash are tender and the tomatoes look like they’re about to pop.
4-Season with salt and pepper as needed: Season with salt and pepper as needed. Sprinkle the top with Vegan Parmesan and a drizzle of Oil-Free Balsamic Dressing. Serve immediately.

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Prep Time: 0 min
Cook Time: 0 min
Method: stovetop

Nutrition

Calories: 40
Sugar: 5.1 g
Sodium: 15.8 mg
Fat: 0.6 g
Carbohydrates: 7.7 g
Fiber: 2.3 g
Protein: 2.6 g
Cholesterol: 0 mg