Sautéed Zucchini and Yellow Squash

• Facebook
• Instagram
• Pinterest
• X

Sautéed Zucchini and Yellow Squash is a tasty and healthy dish that brings summer flavors to your table. It’s quick to prepare and makes a perfect dish for any meal. Whether you’re having a busy weekday dinner or a weekend gathering, this dish is sure to impress!

Why Make This Recipe

This recipe is fantastic because it’s simple, fresh, and colorful. You can whip it up in no time, and it’s packed with nutrients. Plus, it’s a great way to enjoy seasonal veggies! My family loves the tender texture and the touch of balsamic vinegar that brings it all together. You can’t go wrong!

How to Make Sautéed Zucchini and Yellow Squash

Ingredients

• 2 small zucchini (about 1 lb.)
• 2 small yellow squash (about 1 lb.)
• 2 tbsp. balsamic vinegar
• 2 tbsp. extra virgin olive oil
• 1 small garlic clove, minced
• 1/2 tsp. sea salt (or to taste)
• 1/4 tsp. pepper (or to taste)

Sautéed Zucchini and Yellow Squash

• Author: Alora chef
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Sautéed
• Cuisine: Mediterranean
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

Sautéed Zucchini and Yellow Squash is a quick, healthy, and colorful side dish featuring fresh summer vegetables with a flavorful balsamic dressing.

---

Ingredients

Scale 1x2x3x

• 2 small zucchini (about 1 lb.)
• 2 small yellow squash (about 1 lb.)
• 2 tbsp. balsamic vinegar
• 2 tbsp. extra virgin olive oil
• 1 small garlic clove, minced
• 1/2 tsp. sea salt (or to taste)
• 1/4 tsp. pepper (or to taste)

---

Instructions

1. Trim the ends from the zucchini and squash and cut the veggies into ½-inch cubes.
2. Heat a large non-stick skillet on medium-high heat and add the cubed vegetables to the pan (no oil needed). Cook, stirring occasionally, for about 7-8 minutes, until nice char marks appear and the veggies become tender.
3. In the meantime, shake the olive oil with balsamic vinegar and garlic in a small jar or whisk these ingredients in a small bowl.
4. Turn off the heat, and season the zucchini and squash with salt and pepper. Pour the balsamic mixture on top, toss gently, and serve.

---

Notes

• Cut the veggies into even pieces for consistent cooking.
• Don’t overcrowd the pan; cook in batches if needed for the best charred flavor.
• Feel free to adjust the salt and pepper to your liking.
• Can add other veggies like bell peppers, onions, or cherry tomatoes for extra flavor.
• A sprinkle of Parmesan cheese on top is a delicious optional addition.
• Store leftovers in an airtight container in the fridge for up to 3 days.

---

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 95
• Sugar: 3g
• Sodium: 298mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: zucchini, yellow squash, summer vegetables, easy side dish, sautéed vegetables, healthy recipe, balsamic glaze, quick recipe

Directions

1. Trim the ends from the zucchini and squash and cut the veggies into ½-inch cubes.
2. Heat a large non-stick skillet on medium-high heat and add the cubed vegetables to the pan (no oil needed). Cook, stirring occasionally, for about 7-8 minutes, until nice char marks appear and the veggies become tender.
3. In the meantime, shake the olive oil with balsamic vinegar and garlic in a small jar or whisk these ingredients in a small bowl.
4. Turn off the heat, and seasBlueberry Peach Feta Salad | Fresh Summer Recipeon the zucchini and squash with salt and pepper. Pour the balsamic mixture on top, toss gently, and serve.

How to Serve Sautéed Zucchini and Yellow Squash

Serve this colorful dish warm, right after cooking. It goes well with grilled chicken, fish, or as a topping for pasta. You can also enjoy it on its own as a light snack or side.

How to Store Sautéed Zucchini and Yellow Squash

If you have leftovers, let them cool down and store them in an airtight container in the fridge. They will keep for about 3 days. Reheat them on the stove or in the microwave when you’re ready to enjoy them again.

Tips to Make Sautéed Zucchini and Yellow Squash

• Cut the veggies into even pieces for consistent cooking.
• Don’t overcrowd the pan; cook in batches if needed for the best charred flavor.
• Feel free to adjust the salt and pepper to your liking!

Variation

You can add other veggies like bell peppers, onions, or cherry tomatoes for extra flavor. A sprinkle of Parmesan cheese on top is also a delicious touch!

FAQs

1. Can I use different vegetables?
Yes! Feel free to mix in other veggies like bell peppers or mushrooms.

2. How do I make it vegan?
This recipe is already vegan! Just ensure you use a plant-based olive oil.

3. Can I make this ahead of time?
While it’s best enjoyed fresh, you can prepare the veggies ahead and sauté them just before serving!

Now, enjoy making this delicious Sautéed Zucchini and Yellow Squash and share it with your loved ones!