Low Iodine Peppered Sautéed Yellow Squash
Total time22 min
Prep time10 min
Cook time12 min
4.8(23)
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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 olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pat the squash rounds dry with paper towels, then season with the salt and pepper.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the squash in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are golden at the edges.
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