Sauteed Julienned Summer Vegetables

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Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it’s low-carb, gluten-free, clean and paleo friendly, but because it’s delicious, good for you and also happens to be my husband’s favorite way to enjoy zucchini!

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

This goes great with anything you grill, but I especially love serving this as a side to fish. It almost feels like you’re eating noodles, maybe you can call them “zoodles”.

The trick to quickly cutting the vegetables into thin long strips is to use a mandolin with a julienne blade. You could also do this with a sharp knife if you have serious knife skills, but I say splurge on a mandolin. My mandolin is from OXO, I’ve had it a few years and I get so much use out of it. I basically run the vegetables through the mandolin until I get the center where the seeds are, then I turn it. The carrots are a bit tougher to cut, so sometimes I just buy a bag of pre-shredded carrots. Once the cutting is done, it takes less than 4 minutes to cook, or vegetables that are tender crisp like al dente pasta.

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!
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5 from 2 votes
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Sauteed Julienned Summer Vegetables

66 Cals 2 Protein 8 Carbs 4 Fats
Cook Time: 6 mins
Yield: 4
COURSE: Side Dish
CUISINE: American
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

Ingredients

  • 1 tablespoons extra virgin olive oil
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 8 oz zucchini, cut into julienne strips (with a mandolin)
  • 8 oz yellow squash, cut into julienne strips (with a mandolin)
  • 4 oz 1 medium carrot, cut into julienne strips (with a mandolin)
  • salt and fresh cracked pepper, to taste

Instructions

  • Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
  • Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
  • Makes 4 cups.

Nutrition

Serving: 1cup, Calories: 66kcal, Carbohydrates: 8g, Protein: 2g, Fat: 4g, Sodium: 24mg, Fiber: 2g, Sugar: 4g
WW Points Plus: 2
Keywords: carrots spaghetti, clean eats, Gluten Free, low carb, Paleo, side dish, squash, zoodles, zucchini
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

 

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120 comments

  1. Hi, when I click on the Personal Points button, it takes me to an egg dish. Thanks!

  2. Hi! Will this remain okay in the fridge for use after one day? Like if I cook for two days, can I eat it next day too? Thanks! 

  3. Do zucchini, squash, and carrots, etc. have to be peeled before I spiralize them?

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  5. Wonderful, but I used butter instead of oil.

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  8. Thanks! This recipe turned out well.

  9. I also add julienned turnip as it adds a little more crunch and a few small broccoli caps, mostly for color. This is my very favorite way to have summer veggies, I could eat this every other day!

  10. OMG, this with a little carrot top pesto (because what else are you going to do with carrot tops) sounds divine!

  11. I'm a bit confused….first you mentioned spiralizer (BTW, I've had 6 friends buy it…FAB)…then you mention mandolin…which do you use? If using Spiralizer, would you use same blade has zucchini noodles?

  12. I love this. I use that exact mixture to replace noodles in my spaghetti!

  13. I made this dish this week for dinner, loved it! So easy. Seriously took like 5 minutes!

  14. Very good ladies, thinks for the tips…

  15. This was SO simple and SO delicious. I used a hand held julienne peeler and it worked great. Thank you!!

  16. Good way to get my veggies in! I used a Pamper Chef Julienne Peeler, it worked great for this recipe too!

  17. What a fantastic idea! I used green and yellow zucchini with sweet potato fries! YUM!

  18. Made this tonight and it was a hit! Thanks!

  19. Love Love Love all the veggies in this recipe!. Looks so pretty too.

  20. This is so darn good and could not be simpler. Thanks!