Get ready to enjoy the bright, fresh flavors of sautéed zucchini and squash any time of year. With zucchini, yellow squash, red onion, and garlic sizzling together in a buttery pan, this colorful side dish brings a touch of sunshine to your table any season—because it’s always summer somewhere, and these versatile veggies are delicious year-round. As they gently sauté, their natural sweetness deepens, and their tender texture becomes the perfect canvas for your favorite herbs and spices. Whether you’re a seasoned cook or just starting out, this quick, 15‑minute recipe is an easy, flavorful way to elevate any meal
Ingredients
To start, gather the freshest zucchini and squash you can find. Look for firm, glossy skin and vibrant colors, as these are signs of peak ripeness. Once you have all your ingredients, it’s time to get cooking!
Ingredients for sautéed zucchini and squash, laid out: fresh vegetables, olive oil, aromatics, and seasonings.
The standout ingredients…
Zucchini – mild, tender, and high-water, so it softens and caramelizes quickly. It’s a flavor sponge, meaning anything you season it with makes it shine.
Yellow squash – slightly sweeter and softer than zucchini, so pairing them gives you two textures in one pan.
Red onion – the secret sweetness. When sautéed, the onion turns jammy and caramelized, adding depth to the zucchini and squash.
Lawry’s Seasoned Salt – an instant flavor builder. It’s salty, a little sweet, a little smoky, and already has paprika, garlic, and onion blended in. It gives vegetables that “why is this so good” savory backbone.
Olive oil and butter – when combined, you get browning and caramelizing all in one, and a pop of flavor that makes this side dish pop.
Full ingredient list and instructions are in the recipe card below.
Why You’ll Love This Simple Side
It turns basic vegetables into something crave‑worthy
It’s fast – 15-minute weeknight fast!
Meal‑prep friendly – prep the zucchini and squash up to 4-5 days before
So flexible – healthy, inexpensive, and consistently good
Storage
To keep your zucchini and squash fresh and flavorful, follow these tips:
Store whole, unwashed zucchini and squash in your refrigerator’s crisper drawer. Place them in a reusable mesh product bag or vented plastic bag. Avoid storing them with fruit, as ethylene can make them ripen and spoil faster.
I like to prep my zucchini and squash for quick use. Store it in a plastic container lined with a dry paper towel to absorb moisture. It will last about four to five days.
Store cooked zucchini and squash in an airtight container in the refrigerator. I use leftovers in my Quick & Easy Vegetable Barley Soup or add them to breakfast with eggs.
You can freeze zucchini and squash by letting them cool completely to prevent condensation. Then, spread the cooled vegetables in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer to a freezer-safe bag, remove air, label, and store in the freezer.
Delicious Sautéed Zucchini and Squash
Delicious sautéed herbed zucchini and yellow squash in less than 15 minutes. The perfect side for any meal.
Prep: Cut zucchini and squash in half, then in half again. Dice into cubes and add to a bowl. Add salt, pepper, Italian seasoning, and olive oil. Gently mix until all veggies are well coated.
Slice the onion in half, dice it, and add it to a separate bowl.
Sauté: Heat a sauté pan over medium-high heat. Reduce the heat to medium, add butter, red onion, and garlic.
Sauté for 1-2 minutes, until fragrant.
Add zucchini and squash, and sauté for approximately 7 minutes. The veggies should be fork-tender but not mushy.
Notes
I prep the zucchini and squash on Sunday, so they’re ready for a quick weeknight sauté. They keep well in the chiller drawer for 4–5 days, which makes it easy to pull together a healthy side without extra chopping. Unless we have guests, I usually cut this recipe in half, but I still keep the prepped veggies on hand — it’s one of my favorite ways to make weeknight cooking feel effortless.
I’d love to hear how it turned out! Leave a comment below and let me know what you paired it with. Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!
Prep: Cut zucchini and squash in half, then in half again. Dice into cubes and add to a bowl. Add salt, pepper, Italian seasoning, and olive oil. Gently mix until all veggies are well coated.
Slice the onion in half, dice it, and add it to a separate bowl.
Sauté: Heat a sauté pan over medium-high heat. Reduce the heat to medium, add butter, red onion, and garlic.
Sauté for 1-2 minutes, until fragrant.
Add zucchini and squash, and sauté for approximately 7 minutes. The veggies should be fork-tender but not mushy.
