Ingredients
- 3 medium yellow squash (or substitute zucchini or a combination of both)
- 2 medium onions, sliced thin
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 5–10 fresh basil leaves, chopped
Instructions
- Heat a large skillet over medium-high heat. Add the butter and olive oil.
- Once the butter has melted, add sliced squash, onions, garlic, Italian seasoning, salt, and pepper. Stir to combine.
- Cook for 7 minutes without stirring to allow the squash and onions to caramelize.
- Stir well and cook for another 5 minutes, stirring occasionally if desired.
- Add ¾ of the chopped basil and cook for an additional 2 minutes.
- Sprinkle the remaining basil on top before serving.
Notes
- For deeper caramelization, limit stirring as the vegetables cook.
- Use a mix of zucchini and yellow squash for color and texture variety.
- Adjust seasonings to taste — red pepper flakes or lemon zest make great additions.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 6g
- Sodium: 364mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg
