Easy Sautéed Squash and Zucchini Recipe

The Best Easy Sautéed Squash and Zucchini Recipe – delicious keto sautéed squash and zucchini – perfect alongside any dinner.

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Pan Fried Zucchini and Summer Squash

If you have tons and tons of zucchini from your garden every year, you’re probably wondering what you can do with all the extra vegetables.

This easy sauteed zucchini and summer squash recipe is one of my favorite easy keto side dishes – it is loaded with flavor, takes less than 15 minutes to make, and pairs with just about any dinner.

You can make it 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.

This dish is perfect for summer dinners alongside ribs, brisket, and even pork tenderloin!

I love to serve squash sauté with fruit and chicken salads, rice pilaf, and pan fried broccolini to fill out healthy dishes for meals.

Check out my web story about this simple dish!

How to Make Sautéed Zucchini and Squash

To make this recipe, you will need:

• 3 tbsp salted butter (for vegan, swap for 3 tbsp olive or avocado oil)
• 1/2 white or yellow onion, diced
• 4 cloves garlic, diced
• 1 summer squash, halved and cut into half moons
• 1 zucchini squash, halved and cut into half moons
• 1 tsp celtic sea salt
• 1 tsp fresh cracked black pepper
• 1 tsp italian herbs

For this recipe, we’re making zucchini half-moons.

Cutting zucchini and summer squash into half moons creates more surface area so your squash can brown all over.

Creating more browning – the maillard reaction that creates a rich flavor from caramelized sugars in vegetables that is so amazing on zucchini – brings so much flavor to this dish.

Wash zucchini and summer squash thoroughly, pat dry.

Slice tops and bottoms off.

Cut zucchini and squash in half, lengthwise.

Lay flat sides on cutting board, and slice thin half moons, about 1/2″ thick.

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.

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!

What to Serve With Sautéed Zucchini and Squash

If you love this easy sauteed 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 Easy Sautéed Squash and Zucchini Recipe

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Yield: 4

Easy Sauteed Zucchini and Squash Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Easy Sautéed Squash and Zucchini Recipe with onions and butter for a rich and delicious keto side dish the whole family loves.

Print

Ingredients

• 3 tbsp salted butter (for vegan, swap for 3 tbsp olive or avocado oil)
• 1/2 white or yellow onion, diced
• 4 cloves garlic, diced
• 1 summer squash, halved and cut into half moons
• 1 zucchini squash, halved and cut into half moons
• 1 tsp celtic sea salt
• 1 tsp fresh cracked black pepper
• 1 tsp italian herbs

Instructions

1. Add butter (or olive oil) to heavy nonstick pan and heat over medium high heat until melted and foamy.
2. Add onion and garlic to pan and cook 5 minutes, stirring occasionally to prevent burning.
3. When onion is slightly browned and fragrant, add zucchini to pan and season well with salt, pepper, and herbs.
4. Sauteé until softened and browned, another 8-10 minutes.
5. Serve immediately.

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  GreenPan Treviso Stainless Steel Healthy Ceramic Nonstick, 9.5" and 11" Frying Pan Skillet Set, PFAS-Free,Clad, Induction, Dishwasher Safe, Silver

Nutrition Information

Yield

4

Serving Size

1/4 cup
Amount Per Serving Calories 113Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 654mgCarbohydrates 8gFiber 2gSugar 4gProtein 2g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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