This Basil Pesto Summer Squash Sauté is an easy summer side dish recipe that’s perfect for showcasing fresh seasonal produce!
I’m a sucker for a summertime roadside vegetable stand with fresh-picked goodies from a local farm, like peaches, tomatoes, or zucchini. Produce this time of year is top-notch in terms of flavor and nutrition, and the season is here and gone so quickly I always like to get my fill!
The beauty of summer veggies is that they make a fresh, delicious meal with no fuss. This Basil Pesto Summer Squash Sauté can be an easy summer side dish, but I also eat it as-is for a summer supper along with fresh sliced tomatoes. My mom used to make something like this all the time in the summer; she’d sauté sliced zucchini or yellow summer squash in olive oil with a little minced garlic, salt, and pepper, and then serve it with fresh basil and grated Parmesan. When I made this version I had pesto in my fridge, so I went with that instead.
What Vegetables Are in Season in Summer?
Here are a few of the fruits and vegetables in season during the summer months:
- Stone fruit, such as peaches, nectarines, plums, and cherries
- Berries, like raspberries and blackberries
- Summer squash, such as zucchini and yellow squash
- Herbs, like basil, mint, rosemary, etc.
- Melons, including watermelon and cantaloupe
- Lettuce
- Bell peppers
- Cucumber
- Eggplant
- Green beans
- Tomatoes
- Corn
Are Yellow Squash and Zucchini the Same Thing?
Yellow Squash and Zucchini are both types of summer squash. They’re very similar and can even be used interchangeably in some recipes. There are a couple differences: 1) color, and 2) shape. Zucchini is typically green, although there is a zucchini variety that is a very pale shade of green, as well as a variety that is golden. Additionally, zucchini is straight, while yellow summer squash is thicker at the base and tapers toward the stem end, sometimes with a curve at the tapered portion.
More Easy Summer Side Dish Recipes:
- Zucchini and Goat Cheese Stacks with Fresh Mint, Pine Nuts, and Crispy Prosciutto from An Edible Mosaic
- Summer Squash Fritters with Basil and Lemony Sour Cream from Kitchen Treaty
- Spiced Baby Eggplants from A Fork & a Pencil
- Grilled Stuffed Mini Bell Peppers from Center Cut Cook
- Sautéed Green Beans with Cherry Tomatoes from Taste and Tell
- Low Carb Crispy Baked Zucchini Fries from The Keto Queens
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow summer squash, sliced into ½-inch thick slices
- ½ cup basil pesto
- ¼ cup freshly-grated Parmesan cheese
- Heat the oil in a large, deep skillet over medium-high heat. Once hot, add the squash and cook until fork-tender, and starting to turn golden in spots, about 7 to 10 minutes, stirring occasionally.
- Turn off the heat and stir in the pesto.
- Transfer to a serving bowl, sprinkle the Parmesan on top, and serve.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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