Description

This simple sautéed zucchini and yellow squash recipe is a vibrant, flavor-packed side dish that comes together in under 30 minutes. It’s the perfect way to use up summer produce and bring fresh, wholesome veggies to your table with minimal effort. Garlic, onions, and olive oil highlight the natural sweetness of the squash, while fresh herbs and a sprinkle of cheese (if you like) add a finishing touch that makes it irresistible. Serve it with grilled meat, fish, or over rice for a satisfying vegetarian main course. It’s flexible, fuss-free, and sure to become a go-to recipe in your kitchen.

Ingredients

2 medium zucchini, sliced into ¼-inch half-moons
2 medium yellow squash, sliced into ¼-inch half-moons
2 tablespoons olive oil
1 small onion, thinly sliced
2 garlic cloves, minced
Salt and pepper, to taste
2 tablespoons chopped fresh herbs (parsley, basil, or thyme)
Optional: grated Parmesan for topping

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium heat.
Add the sliced onion and sauté until soft and translucent, about 3-4 minutes.
Add garlic and cook for 1 minute more.
Add the zucchini and yellow squash in an even layer. Avoid overcrowding.
Let cook undisturbed for 2-3 minutes, then stir and continue cooking for 8–10 minutes until squash is tender and lightly browned.
Season with salt, pepper, and fresh herbs.
Optional: Sprinkle with Parmesan just before serving.

Notes

For extra flavor, add a splash of lemon juice or balsamic vinegar before serving. Don’t overcook the squash—aim for just tender with a slight bite. Fresh herbs brighten the dish, so don’t skip them if you have them on hand.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Sautéing
Cuisine: American