Sauteed Summer Squash, Zucchini & Sweet Potatoes with Garlic Breadcrumbs is a fresh, sauteed dish that’s an easy light, flavorful side dish.

For many people, side dishes are a favorite part of the Christmas feast. I like to indulge during the holidays but that doesn’t mean I can’t add some options that are not only healthy but delicious!  This is one of those nice and easy dishes that relies only on great produce! Choosing local, fresh, organic produce will yield the best results.

If you are looking for more Healthy Side Dishes, be sure to see our Roasted Beet Salad with Feta and Easy Broccoli Salad Recipes.

Sauteed Summer Squash, Zucchini & Sweet Potatoes with Garlic Breadcrumbs

Here is what you are going to need:

• 1 cup zucchini, cubes
• 1 cup summer squash, cubes
• 1 cup sweet potato, cubes
• 3 – 4 slices of artisan white bread, crumbled = 1 cup of breadcrumbs
• 2 cloves garlic, chopped
• 1 /2 teaspoon Fresh Cracked Black Pepper, to taste
• 1/4 Kosher salt, to taste
• 4 tablespoons of unsalted butter
• 3 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons of Old Bay Seasoning

Directions:

1.  Cut 1 cup each zucchini, summer squash and sweet potatoes into cubes. Combine in a large bowl and toss with 2 tablespoons of extra virgin olive oil, Old Bay seasoning and 1 /2 teaspoon of fresh cracked black pepper and 1/4 Kosher salt.

2. In a large skillet over medium heat add 1 tablespoon of extra virgin olive oil, when oil starts to smoke add zucchini, summer squash and sweet potato mixture.  Cook over medium heat while stirring frequently. After 10 minutes turn heat to low and cover. Cook for an additional 10 – 15 minutes or until the tines of a fork can pierce the sweet potato cubes easily. Remove the lid and let stand uncovered for 5 minutes then spoon into a serving dish.

3. In a food processor tear rustic white bread into pieces and add minced garlic. Pulse until you have uniform breadcrumbs. Set aside.

4. In a medium skillet add 2 tablespoons of unsalted butter, when butter is melted add half of the breadcrumbs and stir until breadcrumbs are evenly toasted. Sprinkle over vegetable mixture.

5. Add 2 more tablespoons of butter to skillet and toast remaining breadcrumbs. When finished sprinkle on vegetable mixture.

6. Serve.

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Sauteed Summer Squash, Zucchini & Sweet Potatoes with Garlic Breadcrumbs

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

• 1 cup zucchini, cubes
• 1 cup summer squash, cubes
• 1 cup sweet potato, cubes
• 3 - 4 slices of artisan white bread, crumbled = 1 cup of breadcrumbs
• 2 cloves garlic, chopped
• 1 /2 teaspoon Fresh Cracked Black Pepper, to taste
• 1/4 Kosher salt, to taste
• 4 tablespoons of unsalted butter
• 3 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons of Old Bay Seasoning

Instructions

1. Cut 1 cup each zucchini, summer squash and sweet potatoes into cubes. Combine in a large bowl and toss with 2 tablespoons of extra virgin olive oil, Old Bay seasoning and 1 /2 teaspoon of fresh cracked black pepper and 1/4 Kosher salt.
   
2. In a large skillet over medium heat add 1 tablespoon of extra virgin olive oil, when oil starts to smoke add zucchini, summer squash and sweet potato mixture. Cook over medium heat while stirring frequently. After 10 minutes turn heat to low and cover. Cook for an additional 10 - 15 minutes or until the tines of a fork can pierce the sweet potato cubes easily. Remove the lid and let stand uncovered for 5 minutes then spoon into a serving dish.
   
3. In a food processor tear rustic white bread into pieces and add minced garlic. Pulse until you have uniform breadcrumbs. Set aside.
   
4. In a medium skillet add 2 tablespoons of unsalted butter, when butter is melted add half of the breadcrumbs and stir until breadcrumbs are evenly toasted. Sprinkle over vegetable mixture.
   
5. Add 2 more tablespoons of butter to skillet and toast remaining breadcrumbs. When finished sprinkle on vegetable mixture.
   
6. Serve.
   

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