This Sauteed Zucchini and Yellow Squash recipe is extremely easy to make, tastes delicious, and is honestly my favorite summertime side dish! I enjoy making it several times a month because it only has 5 main ingredients and comes together in just 15 minutes. It’s the perfect go-to option for a quick vegetable side dish for any meal!
And if you love Zucchini recipes then definitely try out this fun, easy recipe for Crispy Zucchini Fries!
This recipe was originally published in August 2020. It has been completely updated and refreshed with new photos and information.
Simple Ingredients
You’ve got to love recipes that use just a few simple ingredients. Only 5 ingredients is all you need (plus salt and pepper) for this easy squash recipe:
- Zucchini and Yellow Squash: I like using a combination of both zucchini and yellow squash. Both are in season during the spring and summer months and they make a colorful final dish!
- Yellow Onion: A little bit of onion goes a long way in this recipe. The onion gets sautéed with butter and oil, then mixed in with the squash and adds so much flavor!
- Butter & Extra Virgin Olive Oil: A combination of both butter and olive oil to sauté the veggies.
- Salt & Pepper: And just a little bit of salt and pepper to bring out the flavor in the squash.
How To Cook Yellow Squash and Zucchini
Start by washing the zucchini and yellow squash thoroughly since you will be leaving the skin on. Then slice the zucchini and yellow squash into ¼ inch rounds or half moon sizes. Also slice the onion into thin slices.
Heat the butter and olive oil in a large skillet over medium heat. Once the skillet is hot add all of the squash and onions. Gently toss everything together to coat in the butter and oil. Season with half of the salt and black pepper.
Cook the squash on one side for roughly 2 minutes until it starts to get golden brown. Then give the squash a stir and cook on the opposite side for 3-4 more minutes, stirring occasionally. Add the rest of the salt and black pepper. Once the squash is tender to your liking and golden brown, remove the skillet from the heat and serve alongside your favorite meals. Enjoy!
Key Recipe Tips!
- Use butter and olive oil. I highly recommend the combination of butter and extra virgin olive oil. The butter adds a wonderful flavor to the squash and the olive oil helps keep the butter from burning while the veggies are sautéing.
- Don’t skip the onion! It may not seem like it, but the onion is what really gives this recipe incredible flavor. Definitely recommend adding it to your squash.
- Control your temperature. You want your heat hot enough to give the squash a golden brown color, but not too hot to where the veggies will burn. Keep the temperature on medium heat and lower to medium-low heat when needed.
Sautéed Zucchini and Yellow Squash
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
Video
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Jan says
I have some cherry tomatoes that I need to use and would like to add them to this recipe. I'm wondering if I should add them first, last, and all together. I like when the tomatoes blister just a little bit.
Marsha McDougal says
That sounds delicious! Although I haven't tested adding tomatoes, I would suggest adding them at the same time as the squash since this recipe cooks pretty fast. You can also add a teaspoon more olive oil if needed. Just make sure to use a large skillet with a big surface area. Let me know how it turns out! 🙂
Denise Furdge says
Thank you. This quick and easy recipe is perfect for a full meal or as a side dish. It’s super flavorful and easy to make.
SJ says
I make this all the time! Sometimes I add some dill as well. Thank you for sharing an all-time favorite.
Marsha McDougal says
You're very welcome. I'm glad you enjoy it!
Cassandra says
Thank you! So good and simple recipe and my family loved it.
Marsha says
Thank you Cassandra! So glad to hear that!