Recipe for Sauteed Zucchini and Yellow Squash

5 from 2 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 75kcal

Author: Paige

Cost: $5-$9.00

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.