Sauteed Squash and Zucchini Recipe
Sauteed squash and zucchini is a quick and easy recipe made with just a few ingredients including butter, onion, garlic, squash, salt, pepper, and Italian herbs. This is such a healthy recipe; it can be made for a meal or a snack anytime and it takes less than 30 minutes.
Another way to enjoy this dish is by mixing it into pasta and spinach for Pasta Primavera. For another healthy side dish, try this fast and simple recipe for sauteed cabbage. You can also serve this as a side dish to any of our delicious express 30 Minutes Meals.
One Pan Sauteed squash and zucchini
With this fantastic recipe, you can have your lunch or dinner on the table in about 20 minutes. It makes a great summer picnic side dish as well and can be mixed with any kind of meat or other veggies to make a more substantial meal. My family loves this zucchini recipe. In fact, it is one of our favorite recipes.
In fact, there are so many other additions to this recipe that you could just call it a base recipe to use in making other dishes. But if you want to make this easy recipe, all you need is butter, onion, garlic, squash, salt, pepper, and Italian herbs.
Here is a general list of what you need. For the exact directions and measurements, check the recipe card below.
- Summer squash: Halved and quartered.
- Zucchini (winter squash): Halved and quartered.
- Onion: White or yellow are both fine.
- Garlic cloves: Or use minced garlic or garlic powder.
- Butter: Salted is best.
- Italian seasoning: Store-bought or make your own.
- Salt: Celtic sea salt is what we used.
- Black pepper: Fresh cracked or ground are both okay.
How to make sauteed squash and zucchini from scratch?
- Melt: To begin, melt the butter in a heavy nonstick or cast-iron pan over medium-high heat until it is foamy.
- Dicing: Meanwhile, dice the onion and garlic.
- Cook: Then, add the garlic and onion to the pan and cook, stirring occasionally for five minutes.
- Time to squash: After the onion is brown, add the zucchini and squash and season with salt and pepper as well as the Italian herbs.
- Saute: Finally, saute the veggies until they are soft and browned. This typically takes about eight to 10 minutes.
- Store: Put any leftovers into the refrigerator in an airtight container. They will be good for up to three days.
- Make it vegan: Alternatively, use avocado or olive oil instead of butter for a vegan meal.
- Add veggies: Remember, you can add just about anything to this dish to make it more substantial so be creative, adding veggies like tomatoes, peppers, olives, and even carrots.
- Add fruit: In addition, adding some kind of fruit like apple chunks or orange slices would make this dish sweet and unique.
- Make it cheesy: Sprinkle some parmesan cheese on it during the saute process.
- Other cheese: Similarly, a bit of shredded cheddar, swiss, or mozzarella cheese would be fantastic.
How to serve:
This dish is best served right off the skillet while it is still warm. Salt and pepper to taste. Or try one of these serving ideas:
- Add chopped chicken, turkey, or pork to make it a dinner dish instead of a side dish.
- In addition, air fryer asparagus would be a good thing to add to your squash.
- Alternatively, sprinkle with crushed red pepper for a bit of heat.
- Try serving this over cheesy taco pasta or rice for a complete meal.
- Besides, bacon goes great with everything so sprinkle some chopped bacon into the mix.
- Serve next to these air fryer pork chops.
Frequently asked questions
Are zucchini and squash the same thing?
As the saying goes, all zucchini are squash but not all squash are zucchini. What this means is, that squash is actually a variant of zucchini. The traditional zucchini is a deep green color and looks similar to a cucumber.
Squash is actually in the gourd family and has a hard yellow outer skin. But it is okay to substitute one for the other since the taste is not much different.
Can I eat squash or zucchini raw?
Absolutely! Both of these veggies can be eaten raw, but a zucchini tends to be a little bitter. Some types of squash may not be good raw like butternut or acorn squash because they are hard and not very good unless they are cooked. But really, any of these varieties can be eaten raw.
Are zucchini and squash good for you?
One of the best things about this recipe is how many vitamins and minerals you get from it. Just one cup of cooked zucchini has one gram of protein and less than one gram of fat. It also includes vitamin A, vitamin C, thiamine, phosphorus, copper, folate, vitamin K, magnesium, potassium, and manganese. Squash has all that as well as antioxidants and riboflavin.
- This dish would go well with air fryer steak or almond chicken.
- Be sure not to overcook the squash.
- What’s more, you can use leftovers in dishes like fried cabbage and noodles, broccoli salad, or chicken marsala.
- In addition, serve with quick chocolate mousse, these pineapple upside-down cakes, or with these rum balls for dessert.
Sauteed squash and zucchini is a quick and easy recipe made with butter, onion, garlic, squash, salt, pepper, and Italian herbs.
- 2 tablespoons butter or olive oil
- 1 small sweet onion diced
- 4 cloves garlic minced
- 1 summer squash halved and cut into half-moons
- 1 zucchini squash halved and cut into half-moons
- 1 teaspoon sea salt or to taste
- 1/4 teaspoon fresh ground black pepper or to taste
- 1 teaspoon Italian herbs
Place a heavy nonstick pan over medium-high heat and once hot add the butter. Stir it until melted and add the onion.
Cook it for 5 minutes, stirring occasionally, and add the garlic.
Next, add the squash, zucchini, salt, pepper, and Italian herbs. Taste and adjust for seasoning.
Sauté until softened and lightly browned, about 10-12 minutes.
Oh my gosh I can almost tast the picture, this looks so good!
This is the perfect healthy side dish! Thanks for the easy recipe!
I made this using squash from the farmer’s market. So flavorful and easy too.
I love how simple it is but very delicious! I will definitely make it again!
Erin | Dinners, Dishes and Dessert
This Sauteed squash and zucchini look totally awesome!
We are always looking for ways to use up our zucchini and squash. This recipe sounds amazing and so tasty! Excited to make this to go with our lunch tomorrow!