< Return to Seasonal Recipes

Sautéed Summer Squash

Summer squash come in many varieties, shapes and colors, and they can all be steamed, fried, baked or sautéed. Squash are easy to digest and low in calories. They are rich in vitamin A and potassium and can be good for the liver and the blood.


2-3 summer squash, any variety, cut into ½ inch pieces
1 Tablespoon oil
2 teaspoons freshly chopped fresh herbs (dill, parsley, thyme, oregano or basil)


  1. Heat pan over medium heat.
  2. Toss squash in oil and season with salt. Add squash to pan, in an even layer.
  3. Leave squash to cook without stirring it for 5 minutes.
  4. Add chopped herbs, if using, toss and cook for 1-2 more minutes.