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Overhead view of sauteed zucchini and yellow squash in a skillet with a napkin on the side.

Sautéed Zucchini and Yellow Squash

Author: Marsha McDougal
This quick 15-minute Sauteed Zucchini and Yellow Squash recipe is perfect for a simple lunch or an easy weeknight dinner side dish!
5 from 3 votes
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 4

Video

Equipment

Ingredients
  

  • 1 medium zucchini
  • 1 medium yellow squash
  • ½ small yellow onion
  • 1 Tablespoon butter
  • 1 Tablespoon extra virgin olive oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly cracked black pepper

Instructions
 

  • Wash the zucchini and yellow squash thoroughly. Slice the squash into ¼ inch rounds or half moons. Cut the onion into thin slices.
  • In a large 12-inch skillet, heat the butter and the olive oil over medium heat. Add the zucchini, yellow squash, and the onion to the skillet. Toss the veggies with the butter and oil then season with half of the salt and black pepper.
  • Now let the squash cook without stirring for 2 minutes on one side so the squash can get a golden brown color. Then gently stir the squash and cook on the opposite side for 3-4 minutes, stirring occasionally, until the squash is tender to your liking. Season with the rest of the salt and black pepper. Enjoy!

Nutrition

Serving: 1servingCalories: 78kcalCarbohydrates: 5gProtein: 1gFat: 7gCholesterol: 8mgSodium: 319mgFiber: 1gSugar: 3g
Course Side Dish, Vegetable
Cuisine American
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