Delicious Sauteed Zucchini and Squash
- November 1, 2024
Are you ready to savor the flavors of summer with this delightful sautéed zucchini and squash recipe. Fresh zucchini, yellow squash, red onion, and garlic, all dancing together in a buttery pan. The result? A mouthwatering side dish that embodies the essence of sunny days and family gatherings.
This dish is a true ode to the season, bursting with vibrant colors and flavors that will elevate any meal. There's something truly magical about the way zucchini and squash transform when gently sautéed. Their natural sweetness intensifies, while their tender texture becomes the perfect canvas for your favorite herbs and spices. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is a must-try for everyone. The best part: it takes less than 15 minutes.
Table of Contents
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!
Zucchini and squash are not only delicious and versatile but also packed with numerous health benefits to include on your menu rotation.
- zucchini
- yellow squash
- red onion
- Lawry's Seasoned Salt
- Italian seasoning
- salt and pepper
- olive oil
- minced garlic
- butter
See recipe card for complete ingredient list and quantities.
Instructions
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!
Prep: 1. Cut zucchini in half and in half again. Dice into cubes and add to a bowl.
2. Repeat step one with squash, cut in half and in half again. Dice into cubes and add to a bowl.
3. Cut onion in half, dice, and add to a separate bowl.
4. Add salt, pepper, Italian seasoning, and olive oil to the diced zucchini and squash. Gently mix until all veggies are well coated.
Sauté: 5. Heat a frying pan over medium-high heat. Reduce heat to medium, add butter, red onion, and garlic.
6. Sauté for 1-2 minutes, until fragrant.
7. Add zucchini and squash, and sauté for approximately 7 minutes.
8. The veggies should be fork-tender but not mushy.
Equipment
- cutting board
- Chef's knife
- frying pan
- spoon or spatula
Storage
To keep your zucchini and squash fresh and flavorful, follow these tips:
- Refrigerate: Store whole, unwashed zucchini and squash in the crisper drawer of your refrigerator. Place them in a reusable mesh produce bag or vented plastic bag.
- Avoid storing with apples, bananas and tomatoes as the ethylene can cause them to ripen and spoil faster.
- Cut Zucchini: 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.
- Cooked Zucchini: Store cooked zucchini and squash in an airtight container in the refrigerator. I use leftovers in my Copycat Viand Diner Vegetable Soup or add them to breakfast with eggs.
Delicious Sauteed Zucchini and Squash
Equipment
- Cutting Board
- Chef's knife
- Frying Pan
- Spoon or Spatula
Ingredients
- 2 zucchini medium to large
- 2 yellow squash medium to large
- 1 teaspoon Lawry's Seasoned Salt
- ½ teaspoon pepper white pepper recommended
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- ½ red onion
- 1 bulb minced garlic
- 1 tablespoon butter
Instructions
- Prep: Cut zucchini and squash in half and 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 onion in half, dice, and add to a separate bowl.
- Sauté: Heat a sauté pan over medium-high heat. Reduce heat to medium, add butter, red onion, and garlic, and 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
Nutrition
Did You Make This Recipe?
I hope you give this recipe a try and savor the delicious flavors of Sautéed Zucchini and Squash. Leave your comment below.
Savor the good life,
Samantha
Frequently Asked Questions
Can cooked zucchini and squash be frozen?
Yes! After sautéing, let the zucchini and squash 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.
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