Simple Zucchini and Squash Recipe
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Quick and easy, this simple but sensational zucchini and squash recipe makes the perfect healthy summer side dish for any meal.
Now, this zucchini and squash recipe is the definition of simple: simple to prepare (in under 15 minutes) with simple ingredients and simple instructions. However, so many of the best dishes are that way. They don’t need to be complicated or overthought in order to be delicious. I’ve been convinced that most of life is meant to be that way as well – simple.
And this sautéed zucchini and squash combine to make a perfectly caramelized and delicious tasting side dish. This recipe is also low carb, keto, and can easily be adapted to suit your needs.
Want to add parmesan cheese? Go for it. Need more vegetables in your life? You can totally throw some more into the skillet. Missing that spice? Add a sprinkle of red pepper flakes to take it to the next level. I love simple recipes that you can make your own and this zucchini and squash recipe definitely ticks that box.
Serve your zucchini and squash side dish alongside all types of main meals, including beef brisket, pork chops, grilled chicken, and pork burgers.
Recipe Ingredients
- Yellow squash
- Zucchini
- Butter (You can use 1/2 cup water in place of butter if you like. The butter does add a nice flavor hint but the veggies also taste wonderful on their own).
- Salt
- Pepper
Helpful Kitchen Tools
Place butter or water in a large skillet over medium-high heat.
Slice the zucchini into reasonably thin and even slices to ensure they cook equally.
Then slice the yellow summer squash the same size.
I always eat a few slices of summer squash raw because, you know, cooking is hard work and you’ve got to keep your strength up!
Add the and to the in the skillet and cook over medium heat, stirring every few minutes.
Continue cooking until veggies become translucent, or about 8 to 10 minutes.
You don’t want them so cooked that they cry uncle, but just enough to make them tender.
Remove to bowl or platter.
Sprinkle with salt and pepper according to your taste, and serve.
This simple summer squash and zucchini side dish is simple and clean tasting and goes really well with pretty much anything.
You can serve this as is or add in other vegetables while it cooks, too! Try adding onions, tomato slices, thinly sliced carrots, or anything else you have on hand!
Storage
- Store leftovers in an airtight container in the fridge for up to three days. To reheat, I recommend warming the dish in a skillet again to ensure the zucchini and squash is crispy once more.
- It’s not recommended to freeze sautéed squash, as it can become mushy once thawed.
Recipe Notes
- If you’d like more flavor, sprinkle your zucchini and squash with one or more of the following: Italian seasoning, garlic powder, red pepper flakes, smoked paprika, chili powder, and cumin. You can also add some dried or to the vegetables while cooking, like oregano, , parsley, and thyme.
- Two vegetables not enough? You can also throw some other vegetables into the skillet, like eggplant, thinly sliced red onion, , fennel, broccoli, cauliflower, potatoes, and other types of squash.
- Another option is to sprinkle your zucchini and squash with freshly grated parmesan cheese before cooking.
- If you prefer and rather than sautéed, spread the vegetables in a single layer on a baking tray and roast in a 400-degree oven for approximately 20 minutes. Flip the vegetables halfway through.
Recipe FAQs
Can this zucchini and yellow squash recipe be made vegan?
Yes, simply use water or olive oil instead of butter and this recipe is instantly vegan.
Do you peel the squash before cooking?
There’s no need to peel the yellow squash or zucchini before cooking. The skin adds a nice texture (and fiber) to the dish.
What do you serve with zucchini and squash?
This and is a delicious side dish to accompany any main meal. Enjoy it alongside your favorite protein, whether that’s fried chicken, pulled pork, or beef ribs.
You can also serve it with other popular Southern side dishes, like cornbread, hush puppies, fried okra, fresh green beans, and buttermilk biscuits.
Another option is to add the vegetables to your salad or wrap for lunch.
Here are more delicious zucchini and squash recipes to enjoy:
Stuffed Zucchini Boats, Tex-Mex Style
Baked Zucchini Fries (Low Carb and YUM!)
Ingredients
- 1-2 yellow squash
- 1-2 zucchini
- 1/2 cup butter or 1/2 cup water
- salt and pepper to taste*
Instructions
- Place butter or water in a large skillet over medium-high heat. Slice vegetables and add to pan once butter is melted.1-2 zucchini, 1/2 cup butter or 1/2 cup water, 1-2 yellow squash
- Cook over medium-high heat, stirring every few minutes, until veggies become translucent - about 8-10 minutes.
- Remove to bowl or platter. Sprinkle with salt and pepper to taste. Serve warm.salt and pepper to taste*
I prefer kosher salt for this but table salt will work just fine.
Nutrition
Hi Christy,
I always love your messages and, of course, the recipes!
I feel the need to add something here, and I hope everyone reading this will understand what I am trying to say.
There are times in our lives that we are forced to stop…dead in our tracks … and accept help and even lean on others!
I am 63 yrs of age, have raised 4 children, and now have 5 “grands”!
I pride myself on “falling over that fence” many a time and doing whatever was necessary for my family. I’ve taken care of my husband and family for 43 years now! However, my life changed drastically about 6 months ago.
I am battling cancer and I had major surgery a few months ago. I have learned to let go of a certain amount of my “stubborn ” nature and allow my family to do some things for me! It has not been easy! I am accustomed to doing it all and serving others…esp in the kitchen! Ha!
It was not a matter of lack of will or taking to my bed… it was a matter of survival.
I want to be in control, as most of us do, but the situation has forced me to bend… bend, but not break! Cancer has knocked me down, but not out!
Every three months (yesterday was day) I spend a day at the cancer
hospital, having blood drawn and having scans of my body.
I have to accept this in order to have a chance to live… It would do no good to resent the time this takes from my day. I long for my “old life”, prior to cancer, but this is my current reality! I do not whine about it, but I have my “down” times… and one of my daughters is usually there to give me a hug!
Sorry this is so long, but I felt the need to share my story and express my opinion that we sometimes are forced to let go…for our own good.
I am reminded of the Scripture that says, “My grace is sufficient for you, for My strength is made perfect in weakness.”
Thanks for letting me have my soap box today!
God bless you and your family.
Wanda from TX
Amen Wanda! Without God’s grace, I have no idea how I’d be able to put one foot in front of the other on any given day. Bless you and please know that you are in my prayers. Thank you for sharing your soap box with us today!
Gratefully,
Christy
May God Bless You Wanda! I don’t know you, but sending lots of love and hugs and prayers your way! Linda
Thank you so very much. God bless you!
Christy, I see many recipes on your site that make my mouth water, but this one takes the cake for me. I am so excited that fresh veggies are about to come into season. I can’t wait to cook this. Next trip to the store, squash and zucchini are on my list! Yum….Have a great day. Jan
How about slicing the veggies, sprinkling on some parmesan cheese and microwaving for 5 minutes. It’s like dessert!
OUCH!! I am sick today… running a fever and such… but, there is so much housework to be done. Griping and complaining, I went to vacuum the downstairs. While going down the stairs, the vacuum comes apart and a months worth of dog hair and wood ash goes flying everywhere! I busted the filter, so that when I turned it on to clean everything up, it shoots ash everywhere! I lost it! I called my husband crying and started blaming him… like he was even here. (Please remember I am sick and running a fever… that’s my story and I’m sticking to it! LOL!) Soooo, long story short, this is one fence I didn’t fall over… I think I let it fall on me! LOL! I will keep this in mind for the next fence I come to… for now, I am going to fall over the bed! :o) Thanks for the good swift kick in the pants!
By the way, the recipe looks yummy! Can’t wait to try it when I feel better.
Hey, Christy! That first pic with the squash standing up straight and tall tells me we both watch a little too much “Veggie Tales”!
And thanks for all the drill sargeant encouragement today.
I love my squash cooked this way – plain & simple!!! I’m watching my calories and I can eat a boatload of this!!!!
Also, I think that lady on the you tube is a hoot. I’d like to sit down a spell with her too!!! I always love your perspective on things. Hope you have a wonderful day because you always make mine great!!!!!
Love, love, love this post! Plus it also has my favorite vegatable!