Sauteed Zucchini and Summer Squash with Herbs and Crispy Garlic



I don’t really know that this merits a recipe,

so maybe a whole post is verging on pretentious here.

But I know that if you found a favorite way to flavor and sear the last of your summer vegetables,

and you didn’t tell me right away,

I’d be three rosy shades of angry.


So just in case you’re in need of a way to sexy up your summer squash, to zazzle your zucchini,

I’m here.

This simple saute is heady with garlic, rich with olive oil, and so far-away-fancy with herbs de Provence. zucchini_summer_squash-3

Sauteed Zucchini and Summer Squash with Herbs and Crispy Garlic

  • 2 tablespoons olive oil
  • 2 teaspoons dried herbs de Provence (a commercially sold blend of savory, fennel, basil, thyme, lavender flowers and sometimes other herbs)
  • 3 cloves garlic, minced
  • 1 zucchini, sliced thinly on the diagonal
  • 1 summer squash, sliced thinly on the diagonal
  1. Add the olive oil to a large fry pan set over medium heat. Stir in the herbs and garlic and let the mixture slowly heat through. The garlic and herbs will infuse their flavors into the oil.
  2. After two minutes, stirring occasionally, the garlic should be fragrant and beginning to tan. Add the zucchini and summer squash to the oil and saute for about 5 minutes. Stir frequently so that the vegetables do not burn. They should be softened but beginning to brown on their cut sides. Serve zucchini and summer squash slices with the crispy garlic and herbs immediately.


16 thoughts on “Sauteed Zucchini and Summer Squash with Herbs and Crispy Garlic

  1. Nelly Rodriguez

    Sure, you might think it’s not worthy of a recipe, but I love reading you soo, keep sharing your “non-recipes!”…Plus, it’s fun to see how others make the same veggies!

  2. Johnny

    That sounds great to me! Sometimes it’s the simple recipes that make the biggest hit. And there is nothing better than sauteed summer squash and zucchini! My wife does one with adding sweet onions and then stuffing the whole bunch into a portobela mushroom and sprinkling on some grated parm.,pop it in the oven to melt the cheese and oh man that’s good! :)

    Love your work!!

  3. Gina

    Amazing timing! My kitchen counter is decorated with several yellow summer squash I just pulled from our garden yesterday. And, I actually had a spice jar of herbs de Provence (I had only used it once before in a not-so-successful recipe).

    Anyway, I used your recipe for lunch today. YUM. Even my hubby liked it. I had it along side ravioli. Being the onion lover that I am, I’m going to add some layers of that next time. And I may even add the zucchini. Maybe.


  4. Online Sunshine

    I decided long ago that lavender is not a food…it’s a fragrance. But that’s just me.

    That being said, I love zucchini and summer squash.

    I even bought one of those crinkled knives so, when I cut them up, they have those fancy waves to them. :)

    My favorite thing to do with them is to saute them in some olive oil (or butter) and sprinkle them with salt, pepper, italian seasonings, throw in a tablespoon of cooking sherry, and then sprinkle a little parmesan cheese on them at the end. Oh so tasty!

  5. Ellen Renee

    A lot of times the recipes that bloggers feel aren’t post worthy end up being my favorites. I always wonder about everyone swooning over zuchini and squash – I can’t get into it – seems so wet and mushy. I will try it your way – maybe this is the one!

  6. Meg

    Ok, I’ll be honest. I can’t eat cooked summer squashes–it’s a texture thing. But give me a big zucchini (the ones my husband refers to as “homewreckers”) and a vegetable peeler and I will shave a plateful of raw zucchini “noodles”, drizzle it in homemade peanut sauce, and slurp it up faster than you can say Hoover. A-mazing.

  7. Tim

    I’m off today but my wife is working, so it’s up to me to fix tonight’s dinner. I went to the garden and found yellow squash and zucchini and wondered what I could do with them to go with the grilled skinless and boneless chicken thighs and yellow rice I planned to make. So, here I am, and this looks great. I don’t have the Providence spices you used, but I do have some fresh basil from the garden and I have some Tony Chachere’s Spice and Herbs, and also some of his Creole seasoning. I’ll go with that cause we like our veggies a bit spicy.. Thanks for the idea. It got my brain working and supper is on the way!!


    I recommend baking 400 dfrees with seasonig on top on olove oil greased baking sheet for 12 minutes.


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