Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas
Serves 4 (serving size: about 1/2 cup)

Cutting the squash into rather thick slices helps it retain a bit of fresh snap after it's sautéed.

How to Make It

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add zucchini; sauté 4 minutes or until crisp-tender. Place zucchini in a bowl. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add yellow squash; sauté 4 minutes or until crisp-tender. Add yellow squash and remaining ingredients to zucchini, and toss to combine.

Ratings & Reviews


August 20, 2016
I added some minced garlic to the olive oil before adding the summer squash.  Really liked how this came out and will definitely make it again.

Simple and Delicious

June 07, 2016
This took me almost no time to make, and it was really good. I didn't really measure anything, but applied more of a 'season to taste' strategy with the lemon juice, thyme, and salt and pepper. Other than that, make sure you truly brown the almonds when you toast them to bring out their flavor. 

Don't Bother

May 18, 2016
It was fast and easy, but blah.  I didn't have fresh thyme so I used my Penzey's dried thyme.  I don't know if that was the reason.  I found it wanting.