Sautéed Summer Squash

Preparation info
  • Serves


    as a Side Dish
    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

This easy, refreshing, and colorful side dish is especially suited to white meats and fish. It uses medium rather than high heat and finishes in a couple of minutes. The squash and carrots can be julienned by hand, but it’s far easier to use a Japanese mandoline if you have one. It’s a tool I recommend for numerous cutting jobs.


  • 1 medium zucchini/courgette
  • 1 medium yellow squash
  • 1 large carrot, peeled


If cutting the vegetables by hand, julienne the squashes and carrot into pieces as thin and long as possible. Use only the exterior flesh of the squashes; discard the interior seeds. If using a mandoline, fit it with the julienne blade. Work from the sides of the squashes until you reach the seeds; discard the seeds. The vegetables can be cut up to 4 hours in advance and refrigerated, covered w