Sautéed Summer Squash Medley
Sautéed Summer Squash Medley is a light, savory side dish featuring a colorful mix of sliced yellow squash, zucchini, and sometimes pattypan squash, quickly cooked in olive oil with garlic, onions, and fresh herbs. It is a classic preparation found in American home cooking, particularly popular during the summer months when these squashes are in peak season. The dish celebrates the fresh, mild flavor of the vegetables with minimal added ingredients.
🍽️ Nutrition at a glance
This dish is low in carbohydrates, fat, and protein, making it a light, low-calorie option. It is a good source of vitamin C, potassium, and dietary fiber, providing essential nutrients while being naturally low in calories.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 2.5 g |
| Carbs | 8 g |
| Fat | 5.5 g |
| Fiber | 2.8 g |
| Sugar | 4.5 g |
| Sodium | 150 mg |
| Vitamin C | 28 mg |
| Potassium | 350 mg |
| Vitamin A | 320 IU |
| Manganese | 0.3 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 35 mcg |
| Magnesium | 25 mg |
| Vitamin K | 8 mcg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this medley is a staple of summer harvest cooking, often used to showcase the abundance of garden-fresh squash. Nutritionally, its high water content and fiber make it hydrating and satisfying, while its versatility allows it to pair with almost any main course.
