Description
Before we get into how simple and fresh this dish is, I just want to say thank you—for showing up here, for choosing to nourish yourself and your people with real food, and for bringing more color and intention into your kitchen. That’s what this recipe is all about.
This Healthy Asparagus with Zucchini and Squash is a beautiful, vibrant medley of green and yellow veggies lightly sautéed or roasted to tender-crisp perfection. It’s seasoned simply—just olive oil, garlic, lemon, and herbs—so the natural sweetness of the vegetables really shines.
Ingredients
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 medium yellow squash, halved lengthwise and sliced
- 1 ½ tablespoons olive oil
- 2 cloves garlic, minced
- Juice of ½ lemon (plus more to taste)
- Salt and pepper to taste
- Optional: chopped fresh parsley, thyme, or basil
- Optional: red pepper flakes for heat, or shaved Parmesan to finish
Instructions
-
Prep the Veggies
Wash and trim the asparagus. Cut zucchini and squash into similar-sized half-moon slices for even cooking. -
Heat the Pan
In a large skillet, heat olive oil over medium heat. Once shimmering, add garlic and sauté for 30 seconds until fragrant. -
Cook the Vegetables
Add asparagus first and cook for about 3 minutes, then add zucchini and squash. Cook for another 5–7 minutes, stirring occasionally, until just tender with golden edges. -
Add Lemon + Seasoning
Turn off the heat. Add lemon juice, salt, pepper, and any fresh herbs. Toss to coat. -
Taste and Serve
Taste and adjust seasoning as needed. Serve hot, warm, or even chilled—it’s lovely every way.
Notes
- Don’t overcook the veggies. You want them tender but still vibrant with a bit of bite. Overcooking will dull the color and texture.
- Lemon juice adds brightness, but don’t add it too early—adding it off the heat helps keep the flavor fresh.
- Want a heartier version? Add a can of drained chickpeas or toss in some cooked quinoa or farro.
- Customize with what’s in season: This recipe is flexible and works beautifully with bell peppers, cherry tomatoes, or mushrooms too.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Meal Prep, Vegetable
- Method: Sautéed (or Roasted)
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup cooked veggies
- Calories: 95 kcal
- Sugar: 4g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg