Description
This vibrant dish features tender asparagus, sweet zucchini, and yellow squash sautéed to perfection in olive oil and garlic. Brightened with a splash of lemon juice, it offers a delightful medley of flavors that’s both nutritious and visually stunning. Perfect for weeknight dinners or festive gatherings, this easy-to-make recipe is sure to impress your family and friends while providing essential nutrients.
Ingredients
Scale
- 1 cup fresh asparagus (trimmed)
- 1 cup zucchini (sliced into rounds)
- 1 cup yellow squash (sliced into rounds)
- 2 tbsp extra virgin olive oil
- 2 garlic cloves (minced)
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly under cool running water. Trim tough ends from asparagus and slice zucchini and squash evenly.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add minced garlic to the hot pan; sauté for about 30 seconds until fragrant, being careful not to burn.
- Add asparagus first; stir-fry for 3-4 minutes until bright green and tender-crisp, then add zucchini and squash.
- Season generously with salt and pepper as the vegetables sauté together.
- Drizzle freshly squeezed lemon juice over the veggies just before serving, stirring to combine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 110
- Sugar: 3g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg