Squash And Zucchini Recipes

The Best Easy Sautéed Squash and Zucchini Recipe – delicious keto sautéed squash and zucchini – perfect alongside any dinner.

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If you have tons and tons of zucchini from your garden every year, you’re probably wondering what you can do with all the extra vegetables.

This easy sauteed zucchini and summer squash recipe is one of my favorite easy keto side dishes – it is loaded with flavor, takes less than 15 minutes to make, and pairs with just about any dinner.

You can make it completely vegan (I do like to use butter, but you can easily swap for olive oil – we do often), you can add different herbs or spices that you like, and you can add it into salads, tacos, burritos, pastas, sandwiches, pasta salads, soups, and more!

These are seriously the most delicious sautéed vegetables and so quick – you’ll crave this side every night! And don’t forget to check out one of my oldest and most loved recipes on Sweet C’s – my easy grilled zucchini and yellow squash recipe.

I love to serve squash sauté with fruit and chicken salads, rice pilaf, and pan fried broccolini to fill out healthy dishes for meals.

Cutting zucchini and summer squash into half moons creates more surface area so your squash can brown all over.

Creating more browning – the maillard reaction that creates a rich flavor from caramelized sugars in vegetables that is so amazing on zucchini – brings so much flavor to this dish.

Easy Sauteed Zucchini and Squash Recipe

Easy Sautéed Squash and Zucchini Recipe with onions and butter for a rich and delicious keto side dish the whole family loves.

Prep: 5min

Total: 20min

Serving Size: 1/4 cup

Nutrition Facts: calories 113 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, Saturated Fat 6 grams saturated fat, servingSize 1/4 cup, Sodium 654 milligrams sodium, Sugar 4 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 3 grams unsaturated fat

Ingredients:

• 3 tbsp salted butter (for vegan, swap for 3 tbsp olive or avocado oil)
• 1/2 white or yellow onion, diced
• 4 cloves garlic, diced
• 1 summer squash, halved and cut into half moons
• 1 zucchini squash, halved and cut into half moons
• 1 tsp celtic sea salt
• 1 tsp fresh cracked black pepper
• 1 tsp italian herbs

Instruction:

1. Add butter (or olive oil) to heavy nonstick pan and heat over medium high heat until melted and foamy.
2. Add onion and garlic to pan and cook 5 minutes, stirring occasionally to prevent burning.
3. When onion is slightly browned and fragrant, add zucchini to pan and season well with salt, pepper, and herbs.
4. Sauteé until softened and browned, another 8-10 minutes.
5. Serve immediately.

Sautéed Yellow Squash and Zucchini

Total: 0 20min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 191, Fat 9g, Saturated Fat 3g, Carbohydrate 30g, Fiber 5g, Sugar 4g, Protein 4g, Cholesterol 8mg, Sodium 828mg

Ingredients:

• 1 1/2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 yellow onion, thinly sliced into half moons
• 2 cloves garlic, minced
• 2 medium zucchini, sliced into 1/4-inch-thick rounds
• 2 medium yellow squash, sliced into 1/4-inch-thick rounds
• 1 teaspoon Italian seasoning
• Kosher salt
• Freshly ground black pepper

Instruction:

1. Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

Simple Skillet Zucchini and Yellow Squash

Prep: 10min

Total: 20min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 40 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 15 mg, Fiber 1 g, Sugar 3 g

Ingredients:

• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 2 small zucchini (ends trimmed and diced)
• 2 small to medium yellow crookneck squash (ends trimmed and diced)
• Salt and pepper to taste
• Sprinkle of freshly grated Parmesan cheese (optional but yummy)

Instruction:

1. In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
2. Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
3. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

Sauteed Zucchini and Squash Recipe

You can serve Sauteed Zucchini and Squash with practically anything! It’s a simple side dish that showcases sliced and seared summer squash and savory Italian flavors.

Prep: 10min

Total: 22min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 102 kcal, Carbohydrate 5 g, Protein 2 g, Fat 9 g, Saturated Fat 3 g, Trans Fat 0.2 g, Cholesterol 10 mg, Sodium 8 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 2 Tablespoons olive oil (divided)
• 2 medium yellow squash (sliced into 1/4-inch-thick rounds)
• 2 medium zucchini (sliced into 1/4-inch-thick rounds)
• 2 Tablespoons unsalted butter
• 6 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• Salt + Pepper (to taste)

Instruction:

1. Heat 1 TBSP olive oil in a large skillet over medium-high heat. Add the yellow squash slices and sautee for 3-4 minutes, undisturbed, until golden brown.
2. Flip the squash and cook for another 2 minutes, until the squash is tender crisp. Transfer the cooked squash to a plate.
3. Add the remaining 1 TBSP olive oil to the now empty skillet, and repeat this process with the zucchini slices. Transfer the cooked zucchini to the plate with the squash.
4. Melt the butter and cook the garlic and Italian seasoning for 30 seconds, or until fragrant.
5. Return the cooked squash and zucchini slices to the pan.
6. Season with salt and pepper, to taste. Enjoy!

Sauteed Zucchini & Squash| Healthy side dishes

FAQ

How do you keep squash and zucchini from getting soggy?

Do you cook squash the same as zucchini?

Do you eat zucchini and squash with the skin on?

What can I do with an abundance of zucchini?

1. Add it to Your Salads. Sliced or diced, zucchini is a nice addition to any salad. …
2. Put it in Spaghetti. …
3. Freeze It. …
4. Make Butter out of It. …
5. Enjoy Zucchini Bites. …
6. Try Greta’s Zucchini Bread Recipe. …
7. Add Zucchini to Turkey Burgers. …
8. Zucchini Soup is a Must.