sauteed squash and zucchini recipe

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

I love this sauteed squash and zucchini recipe because it is so simple and quick to make. My family eats it all the time, even my kids who are usually picky about vegetables. It is a perfect side dish for busy weeknights because you can have it on the table in under 15 minutes. The squash and zucchini are full of vitamins and fiber, so I feel good about serving it. We have it with grilled chicken or fish, and it always gets eaten up fast. This recipe is a staple in our house because it is healthy and delicious.

Sauteed Squash and Zucchini

4.7 from 510 votes

A quick and easy side dish made with fresh summer squash and zucchini. Sauteed with garlic and herbs until tender, this simple recipe is perfect for any meal.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Vegetables

2 medium zucchini, sliced into half moons
2 medium yellow squash, sliced into half moons
2 tablespoons olive oil
2 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 minced garlic and cook for 30 seconds until fragrant.
3Add the sliced zucchini and yellow squash to the skillet. Spread them into an even layer.
4Cook for 4-5 minutes without stirring too much, until the bottoms are golden brown.
5Stir the vegetables and continue cooking for another 3-4 minutes until tender.
6Season with salt and pepper. Stir to combine.
7Remove from heat and garnish with fresh parsley if desired. Serve immediately.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 4g

📝Notes

Tips: Do not overcrowd the pan or the vegetables will steam instead of saute. Cook in batches if needed. You can add other vegetables like bell peppers or onions for more flavor.

Watch Video Of How Sauteed Squash and Zucchini Works

This sauteed squash and zucchini recipe is always a good idea for any occasion. It works perfectly for family gatherings because it is easy to make in large batches and everyone loves it. I make it for potlucks and holiday dinners, and it never fails.

❓ Frequently Asked Questions About Sauteed Squash and Zucchini

1. Do I need to peel the squash and zucchini before cooking?

No, you do not need to peel them. The skin is tender and full of nutrients. Just wash them well and slice them up.

2. How can I prevent the squash and zucchini from getting mushy?

Cook them over medium-high heat and do not overcrowd the pan. This helps them brown and stay firm. Also, do not overcook them; they are done when they are tender but still hold their shape.

3. Can I add other vegetables to this recipe?

Yes, you can add bell peppers, onions, mushrooms, or cherry tomatoes. Just slice them to a similar size so they cook evenly.

4. What herbs go well with sauteed squash and zucchini?

Fresh parsley, basil, thyme, or oregano all work great. You can also use a sprinkle of dried Italian seasoning or red pepper flakes for heat.

5. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat for a few minutes.

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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