Introduction

This sautéed zucchini and squash recipe is a simple, flavorful side dish perfect for any meal. With tender, lightly caramelized vegetables and a hint of garlic, it’s quick to prepare and wonderfully fresh.

A white bowl filled with cooked yellow squash and green zucchini cut into small cubes and pieces, mixed with chopped translucent onions. The vegetables are sprinkled with finely chopped green herbs and black pepper, giving a fresh and colorful look. A silver spoon is placed inside the bowl on the right side. The bowl sits on a textured light brown mat on a white marbled surface with scattered green herbs around it. The background is softly out of focus with a hint of yellow squash visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 tablespoon butter (or additional oil)
¾ cup sweet onion (finely diced)
2 cloves garlic (minced)
2 cups summer squash (cut into ½-inch cubes)
2 cups zucchini (cut into ½-inch cubes)
¾-1 teaspoon salt (to taste)
¼ teaspoon pepper (to taste)
Parsley (finely chopped, optional)

Instructions

Step 1: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the finely diced onions and cook for 2-3 minutes until they start to soften.
Step 2: Add the minced garlic to the skillet and sauté for 1 minute to release its aroma.
Step 3: Stir in the cubed summer squash and zucchini. Season with salt and pepper, then add the tablespoon of butter. Cover the skillet with a lid and cook for 5 minutes.
Step 4: Remove the lid and stir the vegetables. Continue cooking for another 5-7 minutes or until the squash are tender to your liking. For a lightly browned, caramelized finish, let them sit undisturbed for 1-2 minutes before stirring.
Step 5: Serve the sautéed zucchini and squash hot, with additional salt, pepper, and a sprinkle of fresh parsley if desired. Enjoy!

Tips & Variations

Use fresh summer squash and zucchini for the best flavor and texture.
For a vegan option, substitute butter with extra olive oil or a plant-based margarine.
Add a splash of lemon juice or a sprinkle of grated Parmesan cheese just before serving for extra brightness.
If you prefer a bit of heat, toss in some crushed red pepper flakes along with the garlic.

Storage

Store any leftover sautéed zucchini and squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Avoid overheating to keep the vegetables tender and flavorful.

How to Serve

This image shows a close-up of a white bowl filled with chopped cooked vegetables. The dish has several layers of diced yellow squash, green zucchini pieces with dark green skin, and white onion chunks. The vegetables appear to be lightly seasoned with black pepper and topped with small pieces of green herbs, scattered evenly throughout. The colors of the vegetables create a fresh and vibrant look with a mix of soft textures and slight gloss from cooking. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini or squash for this recipe?

Fresh zucchini and squash are best for sautéing because they hold their texture better. Frozen vegetables tend to release more water and may become mushy, but you can still use them if drained and patted dry well before cooking.

How do I prevent the squash from becoming too watery?

Cook the squash over medium heat and avoid overcrowding the pan so moisture can evaporate. Also, letting the vegetables sit without stirring for a minute or two helps them caramelize and reduces excess moisture.