Mediterranean Sauteed Yellow Squash
Easy sautéed yellow squash recipe, prepared Mediterranean-style with sweet onions, bell peppers, garlic and a warm Eastern Mediterranean spice combination. You can totally tailor this recipe to your liking, check out the notes for recipe variations.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil (I used our Greek Early Harvest olive oil)
- 1 sweet onion, halved and thinly sliced
- 3 garlic cloves, minced
- 4 medium yellow squash
- 1 red bell pepper, cored and thinly sliced
- Kosher salt
- Black pepper
- Crumbled feta cheese (optional)
- Pitted marinated olives, sliced (optional)
- Handful chopped fresh parsley (optional)
- 1 tsp za’atar, more for later
- 3/4 tsp to 1 tsp Aleppo pepper (start with less if you’re not sure)
- 3/4 tsp ground cumin
Instructions
- 1
Heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add sweet onions and cook for about 4 minutes until translucent (you can raise heat to medium-hot and toss onions regularly.)
- 2
Add garlic, yellow squash, and red bell peppers. Drizzle a little more extra virgin olive oil.
- 3
Season with salt, pepper, and spice mixture. Toss with a wooden spoon to make sure vegetables are well coated with the spices. Cook on medium-high, stirring occasionally, until squash and peppers are nice and tender (I like my squash to have some carmalized parts, so it helps to raise the heat for a little while.)
- 4
Transfer to a serving platter. Add another drizzle of extra virgin olive oil and a generous pinch of za’atar. If you like, add a sprinkle of crumbled feta cheese, pitted olives, and a handful of chopped fresh herbs like parsley. Enjoy!