A quick and easy zucchini and squash sauté to use up all your garden veggies! No need to complicate life: a bit of olive oil and thyme is all you need. 


  • 1 and 1/2 tablespoons olive oil
  • 2 small zucchini (or 1 large)
  • 1 medium yellow squash
  • 3/4 teaspoon kosher salt
  • black pepper to taste (use lots!)
  • 1/4 teaspoon dried thyme


  1. In a 10 or 12 inch skillet, heat the olive oil over medium heat. 
  2. Use a sharp knife to chop off the ends of the zucchini and squash. Chop them into chunks. Think 1/2 or 3/4 inch chunks, rather than slices. 
  3. When the oil shimmers, add the squash and zucchini. 
  4. Sauté for about 8-10 minutes. Season with salt, pepper and thyme.
  5. Take it off the heat when the squash is fork tender but hasn't started to get mushy. Nobody likes mush. 
  6. Eat hot!

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