Flavorful Asparagus with Zucchini Squash (Printable)
Tender asparagus, zucchini, and yellow squash sautéed with garlic, lemon, and fresh herbs for a vibrant Mediterranean-style vegetable medley.
# Ingredient List:
→ Vegetables
01 - 1 bunch asparagus (about 10.5 oz), trimmed and cut into 2-inch pieces
02 - 1 medium zucchini, sliced into half-moons
03 - 1 medium yellow squash, sliced into half-moons
→ Aromatics & Herbs
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
08 - 1/2 teaspoon lemon zest
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 tablespoon lemon juice
# How to Make:
01 - Heat the olive oil in a large skillet over medium heat.
02 - Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
03 - Add the asparagus, zucchini, and yellow squash to the skillet. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are just tender but still bright.
04 - Stir in the thyme, lemon zest, salt, and pepper. Cook for 1–2 minutes more.
05 - Remove from heat, drizzle with lemon juice, and sprinkle with chopped parsley. Toss gently and serve immediately.
# Helpful Tips:
01 -
- Its the kind of side dish that makes people actually excited about eating their vegetables
- You can throw it together in under 30 minutes while your main protein rests
- The leftovers hold up surprisingly well for lunch the next day
02 -
- Crowding the pan will steam the vegetables instead of sautéing them, work in batches if your skillet is small
- The vegetables will continue cooking after you remove them from heat, so pull them slightly early
- Lemon juice can dull the bright green color if added too early, save it for the very end
03 -
- Dry your vegetables thoroughly after washing, excess water will cause splattering and uneven cooking
- Room temperature vegetables cook more evenly, so take everything out of the fridge about 20 minutes before starting