Alright, so picture this: it’s mid-July, you’re standing in your kitchen, window cracked open just enough to hear the cicadas chirping outside—and you’ve got a pile of zucchini and yellow squash staring you down from the counter. Maybe it came from your garden (nice), or maybe you grabbed a bag because it was on sale again. Either way, you’re wondering, “What the heck do I do with all this squash?”
Sautéed Zucchini and Yellow Squash is basically summer in a skillet. It’s light, quick, and the kind of dish that’s good with anything—grilled chicken, a bowl of rice, heck, even tossed into pasta if you’re feelin’ fancy.
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Sautéed Zucchini and Yellow Squash
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
A quick and flavorful summer veggie side, this zucchini and yellow squash sauté is ready in minutes and brings out the best of simple ingredients.
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 1–2 tablespoons olive oil
- 2 cloves garlic, minced (or a spoonful from a jar)
- Salt & pepper to taste
- Optional: pinch of red pepper flakes
- Optional: fresh basil
- Optional: splash of lemon juice
Instructions
- Cut zucchini and yellow squash into thin rounds or half-moons (not too thin).
- Heat a skillet over medium-high heat with olive oil.
- Add minced garlic and sauté for about 30 seconds—don’t let it burn!
- Add squash slices in a single layer and let them brown slightly, stirring occasionally.
- Season with salt and pepper, and optionally red pepper flakes.
- Add a squeeze of lemon juice and/or chopped basil before serving.
Notes
Slice squash thicker if they’re soft to help them hold shape while cooking.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: zucchini, yellow squash, sauté, garlic, quick, side dish
🍴 Serve It Like This:
- Next to grilled stuff. Chicken, steak, tofu—whatever’s happening on the grill, this works.
- Over rice or quinoa. Easy weekday lunch vibes.
- With eggs. Add it to an omelette or scrambled eggs and pretend you’re the brunch king/queen.
📝 Sautéed Zucchini and Yellow Squash: FAQ’s
How do I keep the squash from getting soggy?
Ah, the eternal question. Two things: don’t overcrowd the pan (seriously, give those slices some breathing room), and don’t stir constantly. Let them sit a bit so they brown instead of steam. Also—higher heat helps!
Do I need to peel the zucchini or squash?
Nope! The skin is totally edible and adds color and texture. Plus, who has time for peeling? Unless it’s super tough (which usually means it’s overripe), just leave it on.
Can I make this ahead of time?
Yes and no. It can be made ahead, but it’s 100% better fresh—less soggy, more crisp. If you do prep it in advance, reheat it quickly in a hot pan to bring back a bit of life.
What seasonings go well with it?
Oh man, so many! Garlic and lemon are the basics. Add parmesan, fresh herbs like basil or thyme, red pepper flakes, or even a little balsamic drizzle if you’re feelin’ fancy.
Can I throw in other veggies?
Yep! Onions, cherry tomatoes, mushrooms—go wild. Just add the longer-cooking stuff first (like onions), then toss in the squash closer to the end so it doesn’t turn to mush.
Is this dish vegan?
It totally can be! As long as you’re not adding butter or cheese, it’s naturally vegan-friendly. Sub in plant-based stuff if you’re dressing it up.
What’s the best oil to use?
Olive oil works great, but you could also use avocado oil, butter (if you’re not going vegan), or even a lil’ bacon grease if you’re going Southern-style.
Final Thought:
Honestly, this isn’t one of those “wow” dishes on its own—but it’s that dependable sidekick you keep coming back to. Plus, it’s a sneaky way to use up a TON of squash without even trying. You blink and half the bowl’s gone. Magic.
Anyway—give it a shot! And if you end up throwing in cherry tomatoes or onions or whatever else is rolling around in your fridge? Even better.
Let me know if you want a version with parmesan or breadcrumbs on top (because oof, that combo slaps).
