Sautéed Zucchini and Squash Recipe

Introduction

This sautéed zucchini and squash recipe is a simple, flavorful side dish that highlights fresh summer vegetables. Ready in under 20 minutes, it’s perfect for a quick weeknight meal or to accompany your favorite main course.

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

1. Step 1: In a large skillet over medium heat, add the olive oil and diced onions. Cook for 2-3 minutes until the onions become soft and translucent.
2. Step 2: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Step 3: Stir in the cubed summer squash, zucchini, salt, pepper, and butter. Cover the skillet with a lid and cook for 5 minutes to soften the vegetables.
4. Step 4: Remove the lid and stir the mixture. Continue cooking uncovered for 5-7 minutes until the squash are tender and cooked to your liking. For a caramelized finish, let the vegetables sit without stirring for 1-2 minutes before stirring again.
5. Step 5: Serve the sautéed zucchini and squash with additional salt and pepper if needed, and sprinkle with fresh parsley for a burst of color and flavor. Enjoy!

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes or a splash of lemon juice before serving.
• Use yellow squash or pattypan squash as alternatives to summer squash for a slightly different texture.
• If you prefer a richer dish, substitute butter with ghee or add a sprinkle of grated Parmesan cheese at the end.

Storage

Store 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 in the microwave, adding a splash of water or oil if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini and squash for this recipe?

Yes, but thaw and drain any excess moisture before cooking to avoid sogginess. Cooking time may be slightly shorter since frozen vegetables are partially cooked.

How do I keep the vegetables from getting mushy?

Cook over medium heat without overcrowding the pan, and avoid stirring too often to allow some caramelization. Covering the pan initially helps soften the vegetables without overcooking.

Sautéed Zucchini and Squash Recipe

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★★★★★

4.8 from 123 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This easy and flavorful sautéed zucchini and summer squash recipe is a quick, healthy side dish perfect for any meal. Softened and lightly caramelized in olive oil and butter with aromatic onions and garlic, this dish brings out the natural sweetness of the squash, enhanced with simple seasoning and fresh parsley.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 cups summer squash, cut into ½-inch cubes
• 2 cups zucchini, cut into ½-inch cubes
• ¾ cup sweet onion, finely diced
• 2 cloves garlic, minced

Fats & Seasoning

• 2 tablespoons olive oil
• 1 tablespoon butter (or additional oil)
• ¾–1 teaspoon salt, to taste
• ¼ teaspoon pepper, to taste
• Parsley, finely chopped (optional)

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Instructions

1. Cook onion: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced sweet onions and cook for 2-3 minutes until they become translucent and slightly softened.
2. Add garlic: Stir in the minced garlic and sauté for an additional 1 minute, allowing the garlic to release its aroma without browning.
3. Add squash and seasonings: Add the cubed summer squash and zucchini to the skillet. Season with ¾ to 1 teaspoon salt and ¼ teaspoon pepper. Add 1 tablespoon of butter to enhance the flavor.
4. Cover and cook: Cover the skillet with a lid and let the vegetables cook for 5 minutes to begin softening and steaming gently.
5. Uncover and continue cooking: Remove the lid and stir the squash mixture. Cook uncovered for another 5-7 minutes, stirring occasionally, until the squash reaches your preferred tenderness. To achieve a slightly caramelized and browned texture, let the squash sit without stirring for 1-2 minutes before flipping or stirring again.
6. Serve: Remove from heat and adjust seasoning with additional salt and pepper, if desired. Sprinkle with freshly chopped parsley for a bright finish and serve warm.

Notes

• For a dairy-free version, substitute butter with additional olive oil.
• You can use yellow squash or any other summer squash variety available.
• Be careful not to overcook the squash to maintain a nice texture and color.
• Adding a squeeze of fresh lemon juice before serving adds a nice brightness.
• This dish pairs well with grilled meats, roasted chicken, or as a vegetarian main with grains.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Keywords: sautéed zucchini, sautéed squash, summer squash recipe, quick vegetable side dish, healthy vegetable sauté