Quick & Easy Julienned Zucchini and Yellow Squash with Thyme

summer squash varieties

An easy and delicious side of healthy veggies that will leave you thinking it could be pasta. Recipe author is kellypea and it’s posted on sassandveracity.com



  • 1 T. extra virgin olive oil
  • 1 clove garlic, minced
  • 1 T. shallot, minced
  • 1 zucchini, julienned**
  • 1 crookneck squash, julienned**
  • ¼ red bell pepper, julienned
  • 2-3 sprigs fresh thyme
  • squirt of fresh lemon
  • salt & pepper to taste

**Any kind of summer squash will work, and if you don’t have a julienne slicer, cut the squash into thin ribbons and then cut again into very thin, think spaghetti thin, strips.



  1. Heat olive oil, garlic and shallot in a skillet over medium heat stirring lightly about 1 minute.
  2. Add the squash and red pepper, stirring to combine the ingredients.
  3. Allow to cook just until heated through without browning.
  4. Pull the thyme leaves from their stems over the vegetable mixture and stir in. Serves: 4
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