This simple zucchini and squash recipe would make a great summer side dish or an easy low point snack. The instructions for this recipe are simple: Sauté the vegetables, sprinkle them with some seasons, and melt a little cheese on top. There is just something about garlic and red onion cooking with oil that makes the house smell amazing. I think you are going to love this one. I could eat a whole pan of this stuff, for real. I wanted to give just a few examples of some recipes you may want to pair these vegetables with, but you could serve this with just about anything.

10 Recipes that pair well with zucchini and squash sides:

• Garlic Grilled Parmesan Shrimp
• Honey Mustard Grilled Chicken
• Open Faced Pizza Sandwiches
• Easy Turkey Stromboli
• Easy Baked Tilapia
• Cheesy Italian Cauliflower Bake
• Hearty Penne Beef
• BBQ Mini Meatloaves
• Balsamic Peppercorn Steak
• Grilled Chicken Nuggets with Homemade BBQ Sauce

I hope you love this stuff as much as I do…

Here is what you need:

3 medium summer squash, sliced
2 medium zucchini, sliced
1 red onion, sliced and halved
3 teaspoons minced garlic
1 tablespoons olive oil
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Here is what you do:

Heat oil in a large skillet. Sauté the squash, zucchini, onion, and garlic in the oil, until vegetables begin to slightly brown. Flip and sauté the other side until browned.

Add parsley, basil, oregano, thyme, and salt. Mix well.

Remove from heat. Sprinkle with cheese and cover.

Let stand five minutes, or until the cheese is melted. Serve warm.

Makes 6 servings.
One serving is 2/3 cup.
One serving is 2 WW FreeStyle SP.

Print Recipe

Flavorful Sauteed Zucchini & Squash

2 WW FreeStyle SP per serving

Makes: 6 servings

Calories: 80

Author: Alisha Hughes

Ingredients

• 3 medium summer squash, sliced
• 2 medium zucchini, sliced
• 1 red onion, sliced and halved
• 3 teaspoons minced garlic
• 1 tablespoons olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese

Instructions

• Heat oil in a large skillet. Sauté the squash, zucchini, onion, and garlic in the oil, until vegetables begin to slightly brown. Flip and sauté the other side until browned.
• Add parsley, basil, oregano, thyme, and salt. Mix well.
• Remove from heat. Sprinkle with cheese and cover. Let stand five minutes, or until the cheese is melted.
• Serve warm.

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