Sautéed Zucchini and Squash Recipe

Introduction

Sautéed zucchini and squash is a simple, flavorful side dish perfect for any meal. With tender, lightly caramelized vegetables seasoned just right, it’s a fresh way to enjoy summer produce.

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 olive oil and diced onions. Cook for 2 to 3 minutes until the onions begin to soften.
2. Step 2: Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently to avoid burning.
3. Step 3: Stir in the summer squash, zucchini, salt, pepper, and butter. Cover the skillet with a lid and cook for 5 minutes to allow the vegetables to soften.
4. Step 4: Remove the lid and stir the mixture. Continue cooking for another 5 to 7 minutes until the squash are tender to your liking. For a lightly browned, caramelized finish, let the vegetables sit undisturbed for 1 to 2 minutes before stirring.
5. Step 5: Season with additional salt and pepper if desired. Sprinkle with fresh parsley for a bright, fresh touch and serve warm. Enjoy!

Tips & Variations

• Use yellow squash or pattypan squash as alternatives to summer squash for subtle flavor differences.
• For a richer taste, add a squeeze of lemon juice or a sprinkle of Parmesan cheese before serving.
• Cook the vegetables in batches if your skillet is small to avoid overcrowding and ensure even cooking.
• Adding a pinch of red pepper flakes can give the dish a gentle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to warm evenly. Avoid overcooking when reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini or squash for this recipe?

While fresh zucchini and squash yield the best texture, you can use frozen vegetables. Thaw and drain excess moisture before cooking to prevent sogginess.

How can I prevent the squash from becoming too watery?

Cooking the squash uncovered after the initial covered phase helps evaporate excess moisture. Also, avoid overcrowding the pan to allow the vegetables to sauté rather than steam.

Sautéed Zucchini and Squash Recipe

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★★★★★

4.6 from 143 reviews

A simple and flavorful sautéed zucchini and summer squash dish cooked with onions, garlic, and a touch of butter and olive oil. Perfect as a quick, healthy side that highlights the natural sweetness and tenderness of fresh summer vegetables.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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 and Seasonings

• 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, for garnish)

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 start to soften and become translucent.
2. Add garlic: Add the minced garlic to the skillet with the onions and sauté for 1 minute, allowing the garlic to release its aroma but not burn.
3. Add squash and season: Stir in the cubed summer squash and zucchini. Sprinkle in the salt and pepper, then add the tablespoon of butter. Cover the skillet with a lid and cook for 5 minutes to allow the vegetables to steam and soften gently.
4. Cook until tender: Remove the lid and stir the vegetables. Continue cooking uncovered for an additional 5-7 minutes, stirring occasionally, until the squash and zucchini reach your desired tenderness. For a lightly browned and caramelized finish, let the vegetables sit undisturbed for 1-2 minutes before stirring.
5. Serve: Taste and adjust salt and pepper as needed. Garnish with finely chopped fresh parsley if desired. Serve warm and enjoy!

Notes

• For extra caramelization, avoid stirring frequently during the last few minutes of cooking.
• Summer squash includes varieties like yellow squash or pattypan, which pair well with zucchini.
• You can substitute butter with additional olive oil for a dairy-free option.
• Adding a squeeze of lemon juice before serving brightens the flavors.
• This dish pairs well with grilled meats or as a light vegetarian entrée served over grains.

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