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.

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.

Sautéed Zucchini And Yellow Squash

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

Scale

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