Mediterranean Diet Friendly Herb-Sautéed Yellow Squash
Yellow squash is one of those vegetables that can easily end up bland and watery if you're not careful, but this version is anything but. Patting the rounds dry before they hit the pan is the move that makes all the difference — you get real golden color and tender-firm texture instead of a soggy pile. Garlic, turmeric, and ginger bring warmth and depth, while fresh parsley, thyme, and a squeeze of lemon keep everything bright and lively. It's the kind of simple, vegetable-forward cooking that sits right at the heart of Mediterranean-style eating — whole ingredients, bold aromatics, and healthy fat doing all the heavy lifting. Coconut oil gives the sauté a clean, high-heat base that lets the squash caramelize beautifully without burning. The whole thing comes together in one skillet and is ready to serve the moment it comes off the heat, making it an effortless weeknight side that still feels a little special.
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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
- 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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