Sautéed Zucchini and Yellow Squash with Lemon and Basil

This sautéed zucchini and squash dish is a wonderful low carb side dish with amazing flavors! Watch the video tutorial!

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It is so easy to transform a basic vegetable like zucchini or yellow squash into something special when you add the right ingredients to it. This recipe involves sautéing the vegetables then adding Italian-inspired zingy fresh lemon juice and peppery fresh basil leaves.

These two additions are a fantastic complement to the vegetables and would be an amazing side dish to these Baked Chicken Thighs or Rainbow Trout with Almond Cream.

Watch the video tutorial below or scroll down for the full recipe and printable recipe card!

How to Make Sautéed Zucchini and Yellow Squash with Lemon and Basil

Start by slicing the zucchini and squash.

In a large sauté pan, add a few drops of olive oil and swish it around the pan. Place over a medium heat and add the vegetables. Cook until they have started to turn brown at the edges, turning occasionally to ensure even cooking.

When the zucchini and squash are cooked, squeeze over half a lemon and throw in some torn basil leaves. I love this lemon squeezer! Season with salt and black pepper, then serve!

Love zucchini? Check out all my low carb zucchini recipes!

📖 Recipe

StepAwayFromTheCarbs.com

Sautéed Zucchini and Yellow Squash with Lemon and Basil

5 from 1 vote

This sautéed zucchini and squash dish is a wonderful low carb side dish with amazing flavors!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Makes: 2 Servings

Net Carbs: 4

Calories: 95

Ingredients Equipment Method Nutrition Video Notes

Ingredients

 

• 1 zucchini sliced
• 1 yellow squash sliced
• 1 tbs olive oil
• Juice from half a lemon
• 6-8 fresh basil leaves torn
• salt and black pepper

Equipment

• Zulay Premium Quality Metal Lemon Squeezer

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Add the olive oil to a large pan and place over a medium heat. Add the zucchini and squash and sauté until cooked, turning occasionally.
2. Squeeze the lemon over the vegetables and add the basil leaves. Stir to mix, then season with salt and pepper to taste.
3. Serve immediately.

Nutrition

Calories: 95kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 10mgFiber: 2gSugar: 4gNet Carbs: 4g

Video

Notes

4g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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