This stellar recipe for zucchini and squash sauté with thyme is a simple but delicious versatile side dish that can be served alongside anything from grilled chicken to steaks to fish. Very easy to make. Just under 15 minutes you will have a wholesome side for a family dinner. Zucchini and summer squashes are abundant in summer. They are fresh, tasty and foolproof to make.
The taste of cooked zucchini and is pleasantly bland. It’s texture is soft but not mushy, if cooked right, its peel is crunchy and the inside is spongy with some floral notes and some sweetness to it, but nothing overpowering! I also love using summer squash. Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. They are very similar in taste to zucchini but a little bit sweeter.
With many options on cooking zucchini and squash available, the quickest and easiest is to sauté the vegetables in a pan on a stove. Zucchini and squash will brown and turn tender. I prefer using butter over oil to help it brown caramelize and also for an added creaminess and nutty flavor.
Like I have mentioned before, zucchini and squash are over all pretty bland so they carry out other flavors beautifully. That is why I love adding herbs to my sautéed zucchini.
My favorite is thyme. It is a wonderful and versatile mediterranean herb. Thyme has a lovely and gentle flavor that blends beautifully with just about anything. It’s taste is a bit earthy with lemony and minty tones.
Thyme is a perfect compliment to many vegetables, zucchini and squash included. Here is couple tips how to make the best sautéed zucchini and squash. Use a wider pan to spread the pieces out so they brown instead of steaming. Don’t salt your veggies at the beginning so they don’t release water and turn mushy, overcooking will turn them mushy as well.
Here is my recipe for the sautéed zucchini and squash with thyme.