Low Iodine Herb-Sautéed Yellow Squash
Yellow squash is one of those vegetables that can go from bland to brilliant with the right technique, and this sautéed version absolutely delivers. Patting the rounds dry before they hit the pan is the secret move here — it means you get those gorgeous golden edges instead of a soggy, steamed mess. Coconut oil brings a subtle richness, while garlic, turmeric, and ginger layer in warmth and depth that make this feel far more exciting than a simple vegetable side. Fresh parsley, thyme, and a bright squeeze of lemon finish everything off in a way that feels light and vibrant. For anyone navigating a low-iodine approach, this dish is a natural fit — it skips the usual problem ingredients like iodized salt and dairy, leaning instead on sea salt, fresh herbs, and whole spices. Everything here is straightforward and clean, so you can cook with confidence and still land something genuinely delicious on the table.
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Learn more →Ingredients
4 servings
- 1 ½ lb yellow summer squash (about 3 medium), sliced into ¼-inch rounds
- 2 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1–2 tsp fresh lemon juice
Instructions
- 1
Pat the squash rounds dry with a paper towel — excess moisture will steam rather than sauté them.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering and the oil coats the pan.
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