Here’s an easy side dish that’s one of my favorite ways to eat zucchini. This recipe for sauteed zucchini and yellow squash is the best!
Why You’ll Love This Recipe
If you’ve ever wondered how to saute zucchini and yellow squash, look no further. Next time you find yourself with an abundance of zucchini and yellow squash from your garden or the Farmer’s Market, here’s your go-to veggie side dish.
Here’s a few good reasons to make it:
- This is a simple recipe & simple ingredients that’s a seasonal, healthy side dish
- This is one of my all-time favorite recipes for sauteed squash
- You can customize it to your taste with other fresh herbs and add-ins
- This yellow squash recipe is quick cooking – you can have it on the table in about 20 minutes!
Love veggies? Me too! Bookmark these beauties for later – Grilled Peppers and Onions are outstanding on steak, chicken or fish (or by themselves!). You might also try this Mini Eggplant Recipe….wonderful flavors and so easy!
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll to the recipe card below.
- Zucchini and Yellow Squash: I like to buy a variety of different kinds to cook together. Medium sized zucchinis work best
- Shallot: Just a little to add some flavor
- Butter: See above 🙂
- Salt and Black Pepper: I like Diamond Crystal Kosher Salt and freshly ground lemon pepper (Trader Joe’s)
- Fresh Basil: Can’t beat the flavor when it’s torn and added at the end of cooking time
- Lemon Juice: Just a little also at the end to brighten the whole dish up
Step-By Step Instructions
- Let’s start by browning the shallots. All that has to happen here is a little butter (1 tablespoon) and a little bit of olive oil in a large skillet on medium heat.
- Stir the shallots here and there until they begin to turn crispy brown on the edges. Pull off the heat and transfer to a small bowl. Be sure to scrape out all the buttery juices, we’ll need it later.
Tips for Cutting Zucchini
Zucchini and Yellow Squash have a lot of seeds. It’s fine to leave the seeds in a few of the squash for texture variety, just be sure to cut them at least a half-inch thick. Zucchini and squash gets mushy real quick, folks. The best tip is to remove some of the seeds before cooking. Here’s how:
- Wash & trim the ends, slice in half and then in half again.
- Scoop out the middle by running your knife down the center to remove the seeds, or by using a spoon.
- Cut them into a generous half-inch sizes, then add them to a large skillet.
- This side is great with mixed varieties and cut sizes. Next, add a little water and pinch of salt, cover and cook around six minutes.
- Drain, add a little more butter, salt & pepper, a squeeze of fresh lemon juice and add the cooked shallots back in.
- Toss, add freshly torn basil and serve!
Tips and Possible Variations
- Let me say first you can totally leave the shallots out if you hate onions. But they’re so good and add so much flavor so I really encourage you to try them in this recipe.
- If you’re okay with onions, try thin half moons of red onion for variation instead of shallots. In fact, any sweet onions would be delicious!
- Use any variety of zucchini and squashes you want, just do yourself a favor and remove the seeds. It’s okay to slice a couple without seeding them, but make sure those are sliced thicker – a generous half-inch works best
- I have been known to add whole cherry tomatoes to the mix as a variation.
- This delicious side dish would also be great with a crushed garlic clove added in the pan while the onions cook
- Be sure to drain any excess water at the end of cooking time and also before final plating to a serving platter.
- Sprinkle grated Parmesan cheese over the whole skillet of zucchini, then cover until it melts and serve with fresh basil. Instant comfort food!
- This simple side dish is wonderful with grilled meats or fish. These Classic Salmon Patties would be perfect.
- Try also with these fantastic brown sugar marinated pork chops, or these pan-seared chicken thighs with Teriyaki Chicken on a Stick this Costco Stuffed Salmon Recipe, this easy Tin Foil Baked Chicken recipe, or this Chicken Sausage and Vegetable Skillet (ready in under 30 minutes.)
- You could bring a couple more side dishes into the mix as well, like this Green Bean and Pea Salad, or these Baked Potatoes with Broccoli. Yum!
- Don’t forget dessert! This kind of casual eating begs for easy sweets, so go for some ripe cantaloupe melons with ice cream and caramel sauce, and you can thank me later. 🙂 Or check out these Melon Balls Recipes for other refreshing options.
Frequently Asked Questions
Yes! This is a very flexible recipe, go for half the amounts listed and enjoy!
Go for an airtight container, but be aware this side dish tastes best the same day it’s made.
Try fresh Italian Parsley instead, or fresh thyme.
No, not at all. Leave them out entirely if you’d like.
More Recipes to Try
- Maple Roasted Squash with Goat Cheese: A wonderful, tasty side dish
- Blackberry Galette: A rustic, jammy blackberry tart!
- Butternut Squash Bruschetta: Fabulous with leftover Maple Roasted Squash
- Zucchini Potato Frittata: A great breakfast or brunch idea
- Low Carb Stuffed Zucchini Boats Recipe: An all-time favorite recipe!
- Healthy Vegetable Side Dish Recipes: A round-up of all time favorites!
- Melon Balls Recipes: Three great ideas for melon balls!
- Fresh Figs Cake Recipe: A moist yellow cake with fresh figs and cream cheese frosting
If you’ve tried this Recipe for Sauteed Zucchini and Yellow Squash, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Recipe for Sauteed Zucchini and Yellow Squash
- 1 tablespoon Butter, unsalted
- 1 teaspoon Olive Oil
- 1 small Shallot, chopped fine, about 2 tablespoons
- 2-2½ pounds Zucchini and yellow squash, washed and trimmed
- ½ cup water
- ½ teaspoon Kosher Salt
- 1 tablespoon Butter, unsalted
- ½ teaspoon Kosher Salt
- ½ teaspoon Pepper, freshly ground
- 1 teaspoon Lemon juice, freshly squeezed
- 2 tablespoons Basil, fresh, torn
- Using a large skillet, add the butter and olive oil and melt over medium heat. Add the chopped shallots and pinch of salt, stir to combine, then cook, stirring occasionally until the edges are crispy brown, about 4 minutes. Transfer to a small bowl, scraping all the butter mixture into the bowl too – you'll add it back in later.
- In the same large skillet, add the cut zucchini and yellow squash with the water and the ½ teaspoon of salt. Cover with a lid and cook on medium-high heat for 4 minutes, then remove lid and continue cooking for another 2 minutes until all the water has evaporated. If the mixture looks under-cooked, add a tablespoon of water at a time, stirring occasionally and letting it cook until the water evaporates. Drain any excess water out of the skillet, then add the shallots back in, scraping the butter and olive oil that's pooled in the bottom of the bowl with it. Add the other tablespoon of butter, the remaining salt and pepper and the fresh lemon juice, then toss together and serve with torn fresh basil leaves. Drain any accumulated water on the bottom of the skillet before transferring to a serving plate or bowl.
- Leave out the shallots if you prefer not to have onions.
- Use any variety of zucchini and yellow squash you like.
- Add whole cherry tomatoes to the skillet at the start of cooking time if you’d like.
- Drain excess water from the skillet before adding the butter, and do it again if you’re transferring to a serving platter to remove any water that’s accumulated on the bottom.
- Sprinkle cheese over at the end, then cover with a lid to melt it if desired.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible