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–+ servings
Plate of sautéed zucchini, yellow squash, and red onion served with a fork on a white cloth.

Delicious Sautéed Zucchini and Squash

Delicious sautéed herbed zucchini and yellow squash in less than 15 minutes. The perfect side for any meal.
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Prep Time:7 minutes
Cook Time:8 minutes
Total Time:15 minutes
Course: Dinner
Cuisine: Mediterranean
Keyword: healthy
Servings: 4 people
Calories: 90kcal
Author: Samantha

Equipment

Ingredients

  • 2 zucchini small to medium
  • 1 yellow squash medium
  • 1 tsp Lawry's Seasoned Salt
  • 1/2 tsp pepper white pepper recommended
  • 1 tbsp Italian seasoning
  • 1 tbsp olive oil
  • 1/2 red onion
  • 1 bulb minced garlic
  • 1 tbsp butter

Instructions

  • Dicing yellow squash into quarters with already‑cut zucchini in a stainless steel bowl; the empty bowl is prepared for sliced red onion.
    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.
  • Chopped zucchini and yellow squash in a stainless steel bowl next to a second bowl filled with diced red onion, ready for the next sautéing step.
    Slice the onion in half, dice it, and add it to a separate bowl.
  • Red onions and garlic sautéing together in a frying pan during step 3 of the recipe.
    Sauté: Heat a sauté pan over medium-high heat. Reduce the heat to medium, add butter, red onion, and garlic.
  • Red onion and minced garlic sautéing together in a frying pan until fragrant.
    Sauté for 1-2 minutes, until fragrant.
  • Sautéed zucchini, yellow squash, red onion, and garlic cooking in a frying pan until tender- do not over cook it.
    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.
 

Nutrition

Serving: 1person | Calories: 90kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 32mg | Potassium: 424mg | Fiber: 2g | Sugar: 4g | Vitamin A: 404IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg