How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Summer Squash Saute For Two?

You need 7 ingredients. The key ingredients include: 2 small yellow summer squash, cut into 1/2-inch slices, 2 tablespoons chopped onion, 1 small garlic clove, minced, 3/4 teaspoon olive oil, and more.

Is Summer Squash Saute For Two suitable as general?

Yes, Summer Squash Saute For Two falls under the General category and is a great choice for this type of meal.

How do I store leftover Summer Squash Saute For Two?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash Saute For Two Recipe

Name: Summer Squash Saute For Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small yellow summer squash, cut into 1/2-inch slices; 2 tablespoons chopped onion; 1 small garlic clove, minced; 3/4 teaspoon olive oil; 3/4 teaspoon butter; 1/8 teaspoon salt; 1/8 teaspoon pepper

Try this homemade Summer Squash Saute For Two recipe the whole family will love. Made with summer, onion, garlic and olive oil. Easy step-by-step instru…

This Summer Squash Saute For Two relies on simple, everyday ingredients such as chopped onion, small garlic clove, minced, olive oil and butter. It comes together quickly and makes 4 servings, at about 40 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 small yellow summer squash, cut into 1/2-inch slices
2 tablespoons chopped onion
1 small garlic clove, minced
3/4 teaspoon olive oil
3/4 teaspoon butter
1/8 teaspoon salt
1/8 teaspoon pepper

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Quick Info

Servings
4 servings
Calories
40 kcal
Category
General

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