Sauteed Zucchini And Squash
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This easy and healthy side dish will become your new favorite for getting more produce on the table. The zucchini and squash cook up perfectly tender and nicely browned. Add any seasonings you like!
Simple Zucchini and Squash Recipe
You’ll love how flavorful zucchini and squash become when sautéed in a skillet. And with a nonstick pan, all you need is a bit of oil and some classic seasonings. We used salt, pepper, garlic powder, and Italian seasoning. You could also switch it up and try chili powder, onion powder, dried basil, or even a dash of cinnamon. Zucchini and squash are really versatile with different flavors.
We love this side dish because the produce cooks up tender and crisp. Soft zucchini with crispy brown edges is perfect alongside grilled chicken or a pasta dish. And if you’re hosting, you can even make it in advance. Just store in a sealed container in the fridge and pop back in the skillet or in the microwave for a few minutes to freshen it up. It’s a delicious side dish that goes with so many main courses.
Looking for more healthy dishes cooked in a skillet? Try some of our favorites: Sautéed Arugula, Sautéed Portobello Mushrooms, and Sautéed Eggplant.
How To Make Sautéed Zucchini and Squash
Let’s prep the produce first. Wash zucchini and squash. Then trim off the ends.
Slice the zucchini and squash in half and then chop into even pieces.
Heat a nonstick skillet to high heat. Add about one teaspoon of oil. Toss in both the zucchini and squash slices, as they have about the same cooking time.
Once the skillet starts sizzling, turn the heat down to medium high and mix everything together. Cook for 10 minutes, stirring every minute. Sauté the zucchini and squash until they are tender enough for your liking.
Sprinkle in seasoning and stir to coat zucchini and squash in the toppings. Cook everything for one more minute.
Shut off the heat and move the zucchini and squash to a serving plate.
Cooking Tips
- You can peel the zucchini and squash if you prefer to do so, but the peels are completely edible
- Add olive oil to your liking. It’s mostly for flavor, especially if you’re using a nonstick cooking pan
- If the zucchini and squash start to burn before they are fully cooked, reduce the heat to medium
What To Serve With Sautéed Zucchini and Squash
Grilled and sautéed meat go deliciously with this healthy side dish. Try Pan Fried Chicken Drumsticks, Grilled Chicken Kebabs Marinated In Italian Dressing, or Grilled Calamari Recipe.
And for another healthy side, add a fresh chopped salad to the meal. Try one of our favorites: Artichoke Salad With Tomatoes And Canned Artichoke Hearts, Cucumber Apple Salad, or Carrot Apple Slaw With Radishes.
Storing Cooked Zucchini And Squash
This healthy zucchini and squash side dish can be stored in the fridge for up to 5 days. Here are my favorite containers for storing leftovers.
You can eat this dish cold or reheat in a microwave until hot. It tastes great either hot or cold!
More Vegetable Side Dishes to Check Out
More Zucchini Recipes
If you are a zucchini lover, try these easy zucchini recipes! You can substitute zucchini with squash in them as well, or use a combination of both! So healthy and delicious!
Sautéed Zucchini and Squash
Recipe Video
Ingredients
- 2 zucchini
- 2 yellow squash
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
- Wash zucchini and squash. Then trim off the ends. Slice the zucchini and squash in half and then chop into even pieces.
- Heat a nonstick skillet to high heat.
- Add about one teaspoon of oil.
- Toss in both the zucchini and squash slices, as they have about the same cooking time.
- Once the skillet starts sizzling, turn the heat down to medium high and mix everything together. Cook for 10 minutes, stirring every minute. Sauté the zucchini and squash until they are tender enough for your liking.
- Sprinkle in seasoning and stir to coat zucchini and squash in the toppings. Cook everything for one more minute.
- Shut off the heat and move the zucchini and squash to a serving plate.
Notes
- You can peel the zucchini and squash if you prefer to do so, but the peels are completely edible
- Add olive oil to your liking. It's mostly for flavor, especially if you're using a nonstick cooking pan
- If the zucchini and squash start to burn before they are fully cooked, reduce the heat to medium
Nutrition
See Also:
Pan Fried Asparagus – How To Cook Asparagus In A Skillet On The Stove
Spicy Garlic Sesame Sauteed Kale
Thanks for the clear instructions. Everything you lay out is so easy and clear and so tasty :)
Easy to make and packed with flavor and healthy.
Loved the seasoning and how easy it was to make