Sautéed Zucchini and Squash
User Reviews
3.9
Sautéed Zucchini and Squash
Description
Sautéed Zucchini and Squash starts by cooking sweet onions in olive oil until soft before adding crushed garlic. Cubed zucchini and summer squash join the skillet with seasonings and butter, then cover-cooked briefly to steam and soften. Uncovered, the veggies cook longer to reach desired tenderness and develop lightly browned edges. A sprinkle of fresh parsley adds color and subtle flavor.
The combination yields a moist and tender vegetable side, with a mild sweetness from the squash complemented by aromatic onion and garlic. It’s versatile for many main dishes and suitable for various dietary preferences.
The recipe can be altered to use all zucchini or all yellow squash. Oil or vegan butter substitutes can accommodate dairy-free or vegan diets. Leftovers keep well refrigerated for several days and can be reheated gently in a skillet for best texture.
Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. butter or additional oil
- ¾ cup sweet onion finely diced
- 2 cloves garlic crushed
- 2 cups summer squash cut into ½-inch cubes
- 2 cups zucchini cut into ½-inch cubes
- ¾-1 tsp. salt to taste
- ¼ tsp. black pepper to taste
- parsley finely chopped, optional
Instructions
- In a large skillet over medium heat add 2 Tbsp. olive oil and onions. Cook for 2-3 minutes.
- Add crushed garlic and saute for 1 minute.
- Stir in squash, zucchini, salt, pepper and butter. Cover skillet with a lid and cook for 5 minutes.
- Uncover and stir. Continue cooking for 5-7 minutes or until squash are cooked to your liking. (If you would like to lightly brown and caramelize your squash, let sit for 1-2 minutes before stirring.)
- Serve zucchini and squash with additional salt and pepper to taste and a sprinkle of fresh parsley. Enjoy!
Notes
- Substitute all yellow squash or all zucchini if preferred.
- Use oil or vegan butter in place of butter for dairy-free or vegan options.
- Prep onions in advance and store separately from cut squash for up to 3-4 days refrigerated.
- Store leftovers in an airtight container refrigerated for 3-4 days.
- Freeze cooked squash in airtight containers for up to 3 months; reheat in a skillet over medium-low heat for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 370mg | 15% |
| Potassium | 548mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 36.1mg | 40% |
| Calcium | 39mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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