This sautéed zucchini and yellow squash recipe is bursting with flavor but only uses a few simple seasonings. It will be your favorite Summer side dish.
Sautéed Zucchini and Squash
One of my favorite vegetables is Summer squash. My grandmother had a garden and she grew crookneck yellow squash every year. This means that my parents were able to take advantage and make a nice skillet full of sautéed yellow squash full of onions and butter. The smell was intoxicating, but since I was a kid, I always scoffed at it.
Now I take full advantage of the prominent summer vegetables and use them in multiple easy side dishes all year long. This is my favorite version. It's full of amazing spices like garlic, fragrant oregano, and red pepper flakes. It is similar to my recipe for Parmesan Zucchini and Corn Skillet, but I wanted this one to be dairy free so I omitted the sprinkle of parmesan cheese.
Serving suggestions
This easy side dish is so versatile, you can really serve it with just about any protein main dish. Since it is perfect for summer, I would suggest my recipe for Pellet Smoker Ribs. Here are some other ideas:
- Pork: Air fryer pork chops or Garlic Rosemary Pork Loin
- Chicken: Pesto Marinated Chicken Thighs or Garlic Butter Chicken Meatballs
- Beef: Air Fryer Filet Mignon or Sirloin Steak Tips
Flavorful Sautéed Zucchini and Squash
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 2 medium yellow squash
- 2 medium zucchini squash
- 1 tablespoon avocado oil, or olive oil
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
Instructions
- Using a sharp knife on a cutting board, cut the ends from a squash. Cut in half crosswise, then each half into quarters, lengthwise. This will leave you with 8 triangular spears. Now chop them into ½ inch pieces. Repeat with remaining squash. If there are any pieces of the squash that are small, like the skinny ends of a yellow summer squash, cut into ½ inch rounds.
- Heat the avocado oil in a large skillet over medium heat. Add the zucchini, garlic, and all of the seasonings to the pan. Give a big stir, then let sit for a minute so the squash can start to brown and soften. Continue to sauté until the squash are fork tender. About 8-10 minutes. Taste for seasoning and add salt if necessary.
- Feel free to garnish with fresh herbs such as chopped fresh basil and/or parsley.
Notes
- Veggies: Feel free to add other vegetables such as diced onions. You can also use all yellow squash or all zucchini.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days.
Debra Crumpacker says
Yummy, quick and simple! What more can you want?!
Vicki says
I've been making this for years, so I know it's good. I add a generous amountof butter with the oil - the oil prevents the butter from burning and the butter adds delicate flavor. Sometimes I add onions, sometimes not. Sometimes I switch the oregano for basil, sometimes leave them both out and let the zucchini flavor shine. Sometimes I mix in whatever different summer squashes I can find at the farmers market - tromboncino, patty pan, white zucchini. It's all good!
Dawna Fennewald says
My favorite way is toss pieces of squaclsh and zucchini with onion in olive oil and Greek seasonings then put on the grill. Hubby has the perfect pan with small holes. It is so yummy
Donna says
One of my favorite summer sides. I add onion, oregano, garlic powder and smoked paprika to mine. Made this earlier in the week. Love that you are adding more sides.
Donna says
One o