Zucchini and yellow squash are two of my all-time favorite vegetables – I love them fresh from the garden in summer, but I make this Easy Sauteed Squash and Zucchini side dish year-round, at least once a week. This is one vegetable recipe my kids actually like – and only takes a few minutes to pack a flavorful punch. Plus, it’s really healthy, and pairs well with just about everything, from chicken drumsticks, to pork tenderloin, and even vegan mains like whole roasted cauliflower.

I make this side dish all year long, but there is nothing like fresh garden squash in this super simple recipe.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

You can make this side dish completely vegan (I do like to use butter, but you can easily swap for olive oil – we do often), you can add different herbs or spices that you like, and you can add it into salads, tacos, burritos, pastas, sandwiches, pasta salads, soups, and more!

These are seriously the most delicious sautéed vegetables and so quick – you’ll crave this side every night! And don’t forget to check out one of my oldest and most loved recipes on Sweet C’s – my easy grilled zucchini and yellow squash recipe.

Check out my web story about this simple dish!

How to Make Sautéed Zucchini and Squash

To make this recipe, you will need the following ingredients:

• 3 tbsp Salted Butter (or 3 tbsp Olive or Avocado Oil for Vegan): Butter adds a rich, creamy flavor to the dish, but you can use olive or avocado oil for a vegan version. The fat in the butter or oil helps cook and flavor the vegetables, and it provides a nice base for sautéing.
• 1/2 White or Yellow Onion, Diced: Onions contribute a sweet and savory flavor to the dish. They also add a pleasant aroma and a bit of texture to the sautéed vegetables.
• 4 Cloves Garlic, Diced: Garlic provides a strong, aromatic flavor that complements the mild sweetness of the zucchini and squash. It’s a key seasoning ingredient in many dishes.
• 1 Summer Squash, Halved and Cut into Half Moons: Summer squash adds a tender, mild flavor to the dish. It contributes to the overall texture and color variety. Yellow or green summer squash can be used.
• 1 Zucchini Squash, Halved and Cut into Half Moons: Zucchini has a slightly different flavor and texture compared to summer squash but complements it well. It adds a delicate, slightly nutty taste and contributes to the visual appeal of the dish.
• 1 tsp Celtic Sea Salt: Salt is essential for enhancing the natural flavors of the vegetables. Celtic sea salt, in particular, is known for its slightly briny taste and mineral complexity.
• 1 tsp Fresh Cracked Black Pepper: Black pepper adds a mild, spicy heat and a depth of flavor to the sautéed vegetables. Freshly cracked pepper has a more vibrant flavor than pre-ground pepper.
• 1 tsp Italian Herbs: Italian herbs typically include a blend of herbs like basil, oregano, thyme, and rosemary. They provide an Italian-inspired flavor profile with herbal notes that complement the vegetables. It adds complexity and depth to the dish’s taste.

After you gather your ingredients, we will use this method:

Tips and Tricks For Perfect Sautéed Zucchini and Squash & FAQs

Pick the right zucchini: If you’re wondering what zucchini or summer squash to pick for a flavorful sauteed side dish, remember to opt for smaller, softer vegetables. As zucchini and summer squash grow, they take on more water and swell – losing some flavor. Too-big zucchini and squash also have many more flavorless seeds, and the skin can become tougher and too chewy.

Choose Fresh Vegetables: Select fresh, firm zucchini and summer squash with vibrant colors. Avoid ones that are overly soft or have blemishes.

Even Slicing: Ensure that you slice the zucchini and squash into uniform half moons or slices. This ensures even cooking.

Preheat the Pan: Preheat your sauté pan over medium-high heat before adding the butter or oil. A hot pan helps prevent the vegetables from becoming soggy.

Use the Right Pan: Use a wide, shallow skillet or sauté pan with plenty of surface area. This allows for even cooking and quick evaporation of moisture.

Don’t Overcrowd the Pan: Avoid overcrowding the pan with too many vegetables. Cook them in batches if necessary. Overcrowding can lead to steaming instead of sautéing, resulting in soggy vegetables.

Dry the Vegetables: Pat the sliced zucchini and squash dry with paper towels before adding them to the hot pan. This helps remove excess moisture, promoting browning and preventing sogginess.

Use High Heat: Sauté the vegetables over medium-high to high heat. High heat allows for quick cooking and caramelization, which adds flavor.

Stir Occasionally: Stir the vegetables occasionally to ensure even cooking and browning. Use a spatula to flip them gently.

Season Gradually: Add the salt, pepper, and Italian herbs gradually, tasting as you go. You can always add more seasoning, but you can’t take it away.

Add Garlic and Onion Carefully: Add the diced garlic and onion a minute or two before the zucchini and squash are done. Overcooking them can lead to a bitter taste.

Cook Until Golden Brown: Sauté the zucchini and squash until they turn golden brown on the edges but are still tender-crisp. Overcooking can result in mushy vegetables.

Serve Immediately: Transfer the sautéed zucchini and squash to a serving dish as soon as they’re done. This prevents them from continuing to cook in the hot pan.

Garnish as Desired: Consider adding a finishing touch, such as a sprinkle of fresh herbs like basil or parsley, a squeeze of lemon juice, or a sprinkle of grated Parmesan cheese for extra flavor.

How to store and reheat: If you make a lot of this delicious pan fried zucchini and squash recipe and want to save it for later, follow the instructions to refrigerate and reheat below:

• Store leftovers. To store leftovers, place in an airtight container or plastic bag and remove as much excess air as possible. Refrigerate immediately and keep for up to four days. Sautéed zucchini does not freeze very well – it can turn to mush when reheating – so I try to eat up extras from the refrigerator for best results.
• Reheat Cooked Zucchini. In a hot pan with 1 tbsp olive oil, add leftovers to pan and toss until piping hot. Great mixed with hash browns, noodles, rice, or my loaded home fries recipe!

FAQs

What to Serve With Sautéed Zucchini and Squash

If you love this easy sautéed zucchini and squash recipe, be sure to check out my other favorite recipes with summer squash and zucchini! Favorites like zucchini chips and zucchini pizzas are always a big hit even with picky eaters!

We love to serve zucchini alongside rich, hearty main dishes like hot and fast smoked brisket, grilled flanken ribs, ribeye roast, pork tenderloin, and spaghetti pie – since zucchini is light, it makes a great healthy side to just about any meaty main dish!

The Best Baked Pork Tenderloin Recipe

Cheesy Beef Taco Skillet

Boneless Ribeye Roast Recipe

Beef and Cabbage Soup

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