Sautéed Summer Squash
Sautéed Summer Squash is a simple, savory side dish made by quickly cooking sliced or diced yellow squash and/or zucchini in a hot pan with a bit of oil or butter. The dish is a staple of American home cooking, particularly popular during the warm months when these vegetables are in season, and is often flavored with garlic, onions, and fresh herbs like thyme or basil. Its preparation highlights the squash's natural sweetness and tender texture.
🍽️ Nutrition at a glance
This dish is very low in calories, fat, and protein, making it a light, nutrient-dense option. It is an excellent source of vitamin C, vitamin A, and potassium, with a rough calorie count of around 50-70 per serving, depending on the amount of oil used.
Nutrition breakdown
| Calories | 50 kcal |
| Protein | 2 g |
| Carbs | 7 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 150 mg |
| Potassium | 350 mg |
| Vitamin C | 20 mg |
| Vitamin A | 300 IU |
| Manganese | 0.3 mg |
| Vitamin B6 | 0.2 mg |
| Magnesium | 25 mg |
| Folate | 30 mcg |
| Vitamin K | 10 mcg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, sautéed summer squash is a classic example of 'garden-to-table' cooking, representing the simplicity and abundance of summer harvests in many Western cuisines. Nutritionally, its high water content and fiber make it a hydrating and filling food that supports digestive health without adding significant calories.
