sauteed zucchini and squash recipe

Written BySheba G Updated On
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The Best sauteed zucchini and squash recipe

I love making sauteed zucchini and squash for my family because it is so quick and easy. This recipe is a staple in our house during the summer when the garden is overflowing with fresh vegetables. My kids actually ask for seconds, which is a huge win for me. It is a healthy side dish that goes with almost any main course, from grilled chicken to pasta. The best part is that it only takes about 15 minutes from start to finish, so it is perfect for busy weeknights. Plus, zucchini and squash are packed with vitamins and fiber, so I feel good serving it to my family. I often make a double batch because it disappears fast at dinner time.

Sauteed Zucchini and Squash

4.6 from 1910 votes

This simple sauteed zucchini and squash recipe is a quick and healthy side dish. It features fresh vegetables cooked with garlic and herbs until tender.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 100 kcal

🥘Ingredients

Main Ingredients

2 medium zucchini, sliced into half moons
2 medium yellow squash, sliced into half moons
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium high heat.
2Add the sliced zucchini and squash to the skillet in a single layer. Cook for 3-4 minutes without stirring to get a nice sear.
3Stir the vegetables and add the minced garlic, salt, and pepper. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender but still have a little bite.
4Remove from heat and stir in fresh parsley if using. Serve immediately.

🔧Equipment

Large skillet
Cutting board
Chef’s knife
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 8g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 3g

📝Notes

For extra flavor, you can add a squeeze of lemon juice or a sprinkle of red pepper flakes before serving. Do not overcrowd the pan or the vegetables will steam instead of saute.

Watch Video Of How Sauteed Zucchini and Squash Works

This sauteed zucchini and squash recipe is a go to side dish for any occasion because it is so versatile and simple. It works perfectly for a quick weeknight dinner or a summer barbecue with family and friends. I always feel good putting this on the table because it is healthy and everyone enjoys it.

❓ Frequently Asked Questions About Sauteed Zucchini and Squash

1. Can I use other vegetables in this recipe?

Yes, you can add other quick cooking vegetables like bell peppers, mushrooms, or cherry tomatoes. Just adjust the cooking time as needed.

2. How do I keep the zucchini and squash from getting mushy?

Make sure your pan is hot before adding the vegetables and do not overcrowd the pan. Cook in batches if needed. This helps them brown instead of steam.

3. Can I make this recipe ahead of time?

This dish is best served fresh, but you can reheat leftovers in a skillet over medium heat for a few minutes. The texture will be softer than when first made.

4. What can I serve with sauteed zucchini and squash?

It goes well with grilled chicken, fish, steak, or pasta. It is also great as a topping for rice or quinoa bowls.

5. Can I use dried herbs instead of fresh?

Yes, you can use dried herbs like basil or oregano. Use about 1 teaspoon of dried herbs in place of 1 tablespoon of fresh.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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