Recipe

Tangy & Bright Summer Squash

Quick sautéed summer squash with lemon, garlic, and a punchy caper herb finish. Crisp edges, sunny flavor, and zero drama.

By Matt Campbell

•

4.8

A skillet of sautéed yellow summer squash and zucchini with browned edges, lemon slices, capers, and fresh herbs on top

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Summer squash gets a bad rap because we all have that one memory of it turning soft and watery. This is the opposite. We use a hot pan and a quick cook, then finish with a tangy little sauce that tastes like summer decided to show off.

Think: browned coins of zucchini and yellow squash, garlic that actually smells like something, lemon for brightness, and capers for that salty pop that makes you keep “testing” bites straight from the skillet. It’s fast enough for a weeknight, but it feels like you planned ahead.

Fresh zucchini and yellow squash on a cutting board with a lemon, garlic, and a small bowl of capers

Why It Works

Crisp edges, not mush: High heat and spacing the squash in the pan helps moisture evaporate so you get browning.
Tangy, balanced flavor: Lemon juice plus capers brings brightness and salinity without needing a heavy sauce.
Flexible finish: Toss in herbs, Parmesan, or red pepper flakes depending on what you have and who you are feeding.
One pan, quick cleanup: This is a “make it while the pasta water boils” kind of recipe.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavor stays great, but the squash will soften over time.

Reheat (best method): Warm in a skillet over medium-high heat with a tiny splash of olive oil. Spread it out so moisture cooks off and the edges perk back up.

Microwave (quick method): It works, but it will be softer. If you go this route, heat in short bursts and stop as soon as it’s warm.

Freezing: Not my favorite for this one. Squash turns watery after thawing. If you must freeze it, plan to blend the thawed leftovers into soup or stir into pasta sauce.

Common Questions

How do I keep summer squash from getting soggy?

Use high heat, do not overcrowd the pan, and do not salt right away in the pan. Salt pulls out water, which can slow browning when you are cooking fast. If you prefer, you can salt the sliced squash for 10 minutes, then blot it very dry before cooking. That also works, it is just one extra step.

Can I make this without capers?

Yes. Substitute with chopped green olives, a spoonful of dijon mustard, or a small splash of pickle brine at the end. You want something tangy and salty to replace the caper punch.

What’s the best squash for this recipe?

Any mix of zucchini and yellow summer squash works. Choose smaller ones when you can. They are usually less seedy and less watery.

Can I add protein?

Absolutely. Toss in white beans, top with a fried egg, or serve alongside chicken, shrimp, or salmon. If adding shrimp, cook it first, remove it, then finish the squash and toss shrimp back in at the end.

Is this good cold?

Surprisingly, yes. Chill it and treat it like a quick squash salad. Add extra lemon, olive oil, and a little crumbled feta.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel is ideal)
Cutting board and sharp knife
Microplane or fine grater (for lemon zest and optional Parmesan)
Tongs or a spatula

I started making versions of this when summer squash showed up in my kitchen faster than I could think of plans for it. I love squash, but I am not emotionally available for a watery sauté that tastes like nothing. The first time I threw capers and lemon in the pan out of sheer “please be better” energy, it clicked. Bright, tangy, salty, and suddenly the squash tasted like it had somewhere to be. Now it’s my default side dish when I need something green-ish and fast, or when dinner needs a little spark.

Tangy & Bright Summer Squash

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

2 medium zucchini, sliced into 1/4-inch rounds or half-moons
2 medium yellow summer squash, sliced into 1/4-inch rounds or half-moons
3 tablespoons olive oil, divided (plus a drizzle more as needed for batch cooking)
3 cloves garlic, thinly sliced (safer than minced at high heat)
1 teaspoon lemon zest (from 1 lemon)
2 tablespoons fresh lemon juice, plus more to taste
2 tablespoons capers, drained (and rinsed if yours are extra salty)
1/4 teaspoon crushed red pepper flakes (optional)
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons chopped fresh herbs (parsley, basil, or mint, or a mix)
2 tablespoons grated Parmesan (optional, for serving)

Optional add-ins: 1 tablespoon butter for a richer finish, 1 teaspoon honey for a sweet-tart glaze vibe, or a handful of cherry tomatoes added in the last 2 minutes.

Instructions

Prep the squash. Slice zucchini and yellow squash to about 1/4-inch thick. Thicker slices stay snappy and brown better. If the squash feels very wet, give it a quick pat dry with a towel.
Heat the pan. Set a 12-inch skillet over medium-high heat and let it get very hot. You are looking for the oil to shimmer. Add 1 tablespoon olive oil and swirl to coat.
Sear in batches (do not crowd). Add about half the squash in a single layer. Let it cook 2 to 3 minutes without moving so the underside can brown. Flip and cook another 2 minutes, until the edges are browned and the squash is tender but still slightly firm (not translucent). Transfer to a plate. Add another 1 tablespoon olive oil (or a drizzle if the pan still looks slick) and repeat with the remaining squash. Transfer the second batch to the plate.
Add garlic at the right time. Return all the squash to the skillet. Lower heat slightly if the pan is screaming hot. Add the remaining 1 tablespoon olive oil to the center (add a small extra drizzle if the pan looks dry), then add the sliced garlic and cook 30 seconds until fragrant. Stir to combine.
Make it tangy and bright. Add lemon zest, capers, and red pepper flakes (if using). Cook 30 seconds. Turn heat to medium-low (or go off heat for maximum brightness) and add lemon juice. Stir and scrape up any browned bits.
Season and finish. Add salt and pepper. Taste. Add another squeeze of lemon if it needs more pop. Off heat, toss in fresh herbs.
Serve. Top with Parmesan if you want. Serve warm as a side, pile it onto toast, or toss with pasta and a little extra olive oil.

Summer squash browning in a hot skillet with garlic and capers

Nutrition information is estimated.

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