A satisfying side that shines next to almost any main dish.
Every summer, I look for the best ways to enjoy freshly grown local veggies. I often crave something that tastes like sunshine and glistens like gold. One of the easiest sides to make for this occasion is sautéed squash and zucchini because it’s a one-pan dish that only takes 15 minutes to make. This recipe calls for onion, garlic, and classic Italian seasoning, but you can play with the flavors ’til your palate is pleased.
Another benefit of this simple yet satisfying side is that you can make it at any time of day. For example, I’ve made it alongside fried eggs and potatoes for breakfast, as well as in the evening with a side of pasta salad. While some sides are clearly “niche” and require specific pairings, the possibilities with this one are nearly endless! Pick your family’s favorites and make a masterfully mouthwatering meal, or whip it up for an afternoon snack. The beauty of these babies is that they’re incredibly versatile!
Is Sautéed Squash and Zucchini Healthy?
As a high-fiber, low-fat side dish, sautéed squash and zucchini is quite wholesome and agreeable for many types of diets. It’s gluten-free, sugar-free, and vegan. You can pack it with plant protein by adding canned chickpeas, black beans, or tofu – simply sauté it all together and voilà! Whoever said eating healthy had to be hard?
Are Yellow Squash and Zucchini Related?
Yes; you could say they’re cousins, in a way, as they both come from the Cucurbitaceae family of plants. In this group, yellow squash is the most similar to zucchini in flavor and texture, which is why they’re such harmonious companions in this dish. There are, of course, some subtle differences, the biggest being that yellow squash tends to have more seeds than zucchini. If this bothers you, you can always do what my mom does: cut the squash in half vertically and scrape out the seeds with a spoon.
INGREDIENTS
- 1 1/2 tablespoons olive oil
- 1 medium yellow squash, sliced
- 1 medium zucchini, sliced
- 1/2 medium onion, sliced
- 1/2 teaspoon Italian seasoning
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Fresh chopped parsley for garnish
INSTRUCTIONS
Heat
Warm oil and sauté onion.
Cook
Add squash, zucchini, and garlic, season, and cook until tender.
Devour!
How to Make Ahead and Store
While this dish is best enjoyed fresh, leftovers can be stored in the fridge (in a well-sealed bag or container) for up to 4 days. Reheat on the stove with a splash of oil at medium heat. Do not freeze it, as this can make them mushy and less delicious.
Serving Suggestions
Aside from the servings I already mentioned, I suggest pairing this well-seasoned side with Air Fryer Hamburgers or, alternatively, Thai Veggie Burgers for my plant-eating pals. It also makes a classic complement to Delicious Angel Hair Pasta or Orzo Risotto. The sky’s the limit with squash and zucchini, so pick your favorite main and try it out!
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow squash sliced
- 1 medium zucchini sliced
- 1/2 medium onion sliced
- 1/2 teaspoon Italian seasoning
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion to the skillet and sauté for 2 minutes until translucent.
- Add sliced yellow squash, zucchini, and garlic to the skillet. Season with Italian seasoning, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until vegetables are tender and lightly browned.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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