Summer Squash with Thyme

June 5, 2020

summer squash with thyme on blue plate

Why is this recipe for summer squash with thyme one of my “go to” recipes in the summer?!  Besides tasting good, there are six reasons that make it something you might want to try!

It’s fast

As someone who is always looking for quick and healthy dishes that taste good, I love this recipe.  From start to finish (opening the refrigerator door to putting it on the plate) it takes less than 15 minutes total time and about 7 minutes active time.  That allows me time to get other parts of the meal put together. Healthier eating doesn’t have to take long!

The ingredients are probably already in your kitchen

There’s nothing more frustrating than trying to cook a meal or put together your grocery shopping list and realize that you need some ingredients that are not in your kitchen or are hard to find.  Not so with this recipe!

This recipe has no garlic

Don’t get me wrong – I love garlic!  Yet, many of the people who see me for help with digestive issues find that garlic causes some discomfort so I’m always looking for recipes that maximize flavor without it.  This does!

It uses summer squash…but also works with zucchini

If you’re a gardener like I am, or have neighbors who are, you know that it’s a rare summer when you’re not looking for recipes to use the sudden overabundance of summer squash.  Yes, I take some off to the local food pantry and share with friends, but we still eat a lot of summer squash most summers!

Now by mid-winter, I’m looking for something that reminds me of summer and thankfully summer squash or zucchini are non-starch vegetables that are often available often in the grocery stores.  I do try to eat seasonally much of the time, but in the deep winter when the winds are blowing and the temperature is 15 degrees and heading downward, sometimes I need a reminder that warmer weather will come!

It uses a non-starchy vegetable!

For good health and to lose weight (or avoid gaining weight) giving non-starchy vegetables a prominent place on your plate is key.

“How do I make them taste good?” is one of the questions I hear most from people who see me in my office or via telehealth for help with losing weight, managing their weight, or preventing a condition such as diabetes or heart disease.

I’ve said it before but it’s worth saying again: It is possible to be healthier and not sacrifice flavor or enjoyment of what you eat.  I became a registered dietitian because I love food and helping people discover ways to enjoy food that makes their bodies happy and healthy.

Cook once, eat many times…

If you make enough of this dish to have leftovers, you’ll have something good for your lunch or supper.  Here are some ideas:

  • Do a basic reheat and eat. A quick reheat in the microwave not only warms it up but gives you a nice aroma with your meal.
  • Add some chickpeas or other beans to the leftovers and reheat in the microwave or sautee them.
  • Doing breakfast for dinner?  Add the leftovers to your frittata, omelet, or serve on the side.  Thyme goes well with eggs!
  • Take the chilled leftovers and sprinkle them some white balsamic vinegar for a “salad” that needs no additional work.  (Not all salads need to have “traditional” ingredients such as lettuce or cucumbers!)
summer squash with thyme on blue plate

Summer Squash with Thyme

A few simple ingredients and a few minutes turn summer squash into a side dish that pairs well with just about any protein source including eggs, chicken, beef, pork, seafood, and even beans and tofu!
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Course: dinner, gluten-free, lunch, side, Side Dish, supper, vegan, vegetarian
Cuisine: Farm to table, Mediterranean, vegan, vegetarian
Keyword: diabetic friendly, farm to table, farmer's market, garden, gluten free, herb, herbs, low carb, mediterranean, plant based, summer, summer squash, thyme, vegetable garden
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 56kcal


  • 1 medium summer squash or zucchini
  • 2 teaspoons olive oil (I prefer extra virgin)
  • 1/2 teaspoon thyme, dried
  • 1/8 teaspoon salt
  • pepper to taste


  • Chop summer squash into 1/2" slices.
  • Add olive oil to pan and heat on medium heat.
  • Add summer squash and cook ~3 minutes, stirring occassionally.
  • Add thyme and stir to distribute.
  • Add salt to draw out juices, stir, and cook until squash texture is as you desire.
  • Remove from heat and serve.


Calories: 56kcal | Carbohydrates: 4g | Protein: 1g | Saturated Fat: 1g | Sodium: 148mg | Fiber: 1g


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Having personally struggled with weight and gut health issues, I understand how easy it is to think that food is the enemy especially with the changes our bodies undergo as we age.  It doesn’t have to be that way!

I love using my extensive education and coach approach to help people realize it is possible to feel better and be healthier while still enjoying their life and food.

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