Sautéed Zucchini and Squash is a simple side dish made with just a few simple ingredients. This medley of vegetables is so yummy and the perfect side to beef, pork, chicken or fish. Everyone will be asking for seconds!
Zucchini and yellow squash are in great abundance at the end of the summer and my favorite way to enjoy them is in this simple side dish. This is such a quick and easy side dish! I love serving it along side anything we grill like 20 Minute Simple Salmon, Grilled Lemon Pepper Chicken, and Baby Back Ribs. I very often pair this side with my Orzo Rice.
Sautéed Zucchini and Squash
Zucchini is popular in bread in muffins but I like it best simply Sautéed in a little butter and olive oil. Yellow squash is very similar so they are great to throw together to add a little more color. I also love cooked onions and it packs in a lot of flavor even if you don’t want to actually eat the onion. Surprisingly though the onions are my 4-year-old’s favorite part.
How to Sauté Zucchini?
- Pour oil in a large skillet along with a pat of butter (the butter is for flavor but you don’t have to use it) and heat pan over medium-high heat.
- Add in the onion and saute for about 2-3 minutes until they start to soften.
- Toss in the zucchini and squash and saute for another 2-3 minutes until fork tender.
- Remove from heat and season with salt and pepper. Transfer to a serving dish and serve.
How big should I cut the zucchini and squash?
I like to cut mine about a quarter inch in width. If you zucchini is really wide you might want to cut them in half rather than have giant rounds.
Why do I need to cook the onions first?
The onions take longer to soften so they need to cook for longer. Cooking them for a few minutes before adding the zucchini and squash insures that you don’t have crunchy onions in your dish.
What type of pan should I use?
You can use any pan! I prefer using a cast iron skillet or a non-stick pan. The cast iron pan just does a nice job of caramelizing the onions.
What kind of onion should I use?
A sweet yellow onion like a vidalia onion. These have the best flavor especially for eating in a simple side dish like this. You don’t want a white or red onion because they can have a bite to them.
What’s the difference between zucchini and yellow squash?
The main difference is the color and shape. Zucchini is straight and yellow squash has a fat bottom and then tapers toward the neck. A yellow squash typically has more seeds but they both are mild in flavor with a little bit of sweetness.
LOOKING FOR MORE VEGETABLE SIDE DISHES? CHECK OUT THESE:
- Easy Twice Baked Potatoes are always a hit and are a great side to any protein.
- Garlic Roasted Red Potatoes are one of my favorite side dishes! So easy and addicting!
- For an other ridiculously simple side, try these 3-Ingredient Roasted Green Beans!
- Parmesan Roasted Cauliflower is probably the best way to eat cauliflower. You’ll be going back for seconds!
- Garlic Honey Roasted Carrots are stupid easy and taste divine!
- Cinnamon Roasted Butternut Squash is so yummy and perfect for fall!
Tools used to make this Skillet Zucchini and Squash:
- Cast Iron Skillet– A cast iron skillet is a kitchen must have. It heats evenly and gives meats a nice crust.
- Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!
- Cutting board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
Sautéed Zucchini and Squash
- 1 zucchini, sliced 1/4 inch thick
- 1 summer squash, sliced 1/4 inch thick
- 1/2 sweet yellow onion, sliced thin
- 1 tablespoon butter
- 2 teaspoons olive oil
- Salt & pepper
- Heat oil and butter in a skillet over medium-high heat.
- Cook the onion for 2-3 minutes until it starts to soften. Add in the squash and zucchini and sauté for 3-4 more minutes until fork tender.
- Season with salt and pepper and serve.