This easy yellow squash and zucchini recipe is the perfect simple side dish. It comes together in no time at all and is super easy to make on the stovetop or in the oven. It's a totally transformable delicious side dish that works with almost any meal.
Why You'll Love it
Y'all are going to be absolutely obsessed with this southern style sauteed yellow squash and zucchini recipe!
As summer heats up, I always make this perfect side dish because it's one of my favorite ways to enjoy the peak season’s fresh bounty! Using simple ingredients and a large skillet, this Sautéed Squash & Zucchini Recipe is the ultimate easy side dish that brings together yellow squash and zucchini in the most delicious way.
Whether you’re throwing together a quick dinner or prepping for a summer BBQ, this recipe pairs beautifully with your favorite protein. Think grilled BBQ chicken, juicy steaks, or even a light fish fillet.
And for those of you watching your calorie intake or looking for low-carb options, this dish is right up your alley. It’s a great way to use up those fresh vegetables from your garden or your local grocery store, all while keeping things super simple. Plus, the step-by-step photos and full instructions make this an easy recipe to whip up any night of the week.
So next time you’re looking for a perfect summer side dish, give this yellow squash and zucchini a try. It’s a fantastic way to savor the delicious flavors of fresh summer veggies. And it’s so versatile for meal prep, too! Throw leftovers in grain bowls, soups or salads or use it as a base for other great recipes.
Whether you’re dining solo or hosting a family style gathering, this dish will quickly become one of your favorite recipes. Let's get to it, shall we?!
Ingredients & Substitutions
- Olive Oil: You can use another neutral oil (like avocado oil) if you prefer.
- Sweet Onions: If you don't have sweet onions, you can use white onion, yellow onion, or red onion.
- Zucchini: I love using a combination of fresh zucchini with the yellow squash but you could also make this recipe with all zucchini or all squash.
- Yellow Summer Squash: This summer squash recipe can also be made with different types of squash. Try cubed pattypan squash, zephyr squash or another tender squash variety that's grown in the summer months.
- Garlic Powder: I like using garlic powder in this recipe but you could also use fresh minced garlic.
- Kosher Salt: Sea salt also works but be sure to adjust the amount. Sea salt tends to taste saltier than kosher salt.
- Fresh Cracked Black Pepper: If you're not into pepper, you can skip it.
- Vegeta: If you don't have vegeta, you can swap it out for chicken or vegetable bouillon.
- Optional Additions: The best part is that you can totally modify this great summer side dish recipe. Try adding a combination of minced garlic, red pepper flakes (or chili powder) and Italian seasoning while cooking it. Then finish it off with chopped cherry tomatoes, fresh herbs (like basil, rosemary or thyme) parmesan cheese and some toasted panko breadcrumbs for a fun Italian-themed approach. Or try a stirfry approach. Do this by adding a splash of less sodium soy sauce and brown sugar. Cook it down with more fresh vegetables like bell peppers and thinly sliced carrots. Then serve with toasted sesame seeds.
Detailed Instructions for the Stovetop
In my opinion, the best way (and easiest way!) to make this yellow squash recipe is on the stovetop. However, you can also make it on a sheet pan in the oven. You can find that recipe below this one.
- Prepare the Vegetables: Wash the yellow squash and zucchinis thoroughly under cold water. Pat them dry. Trim the ends off the squash and zucchinis. Slice them into even rounds or half-moons, about ¼ inch thick. Uniform slicing helps ensure even cooking.
- Heat Your Skillet: Add olive oil to a large skillet, fry pan or braiser over medium heat.
- Sautee Onions: Add onion and a pinch of salt and cook for 2-3 minutes or until they begin to soften.
- Add Squash, Zucchini and Seasoning: Add the sliced zucchini, squash, garlic powder, kosher salt and vegeta. You could also use bouillon if you don’t have vegeta) to the hot skillet.
- Cook Vegetables: Cook down for 20 minutes, stirring every 5 minutes or so, or until most of the sauteed zucchini and squash are slightly caramelized and tender. If the slices of yellow squash and zucchini start to stick to the bottom of your hot pan, no worries. You can add more broth or water as needed. I recommend adding about ¼ cup of liquid at a time. Just don't add too much at once otherwise the high water content will make for soggy squash.
- Season & Serve: Taste and season the this easy sautéed zucchini recipe with fresh cracked pepper and more salt if needed before serving
- Store: You can store leftovers in a airtight container and keep in the fridge for up to 4 days.
Detailed Instructions for Roasting in the Oven
- Preheat Your Oven: Set your oven to 425 degrees F and allow it to fully preheat. This high temperature ensures that your vegetables will roast beautifully with a nice caramelized exterior.
- Prepare the Vegetables: Wash the yellow squash and zucchinis thoroughly under cold water and dry them. Trim the ends off the squash and zucchinis. Slice them into even rounds or half-moons, about ¼ inch thick.
- Season the Vegetables: In a large bowl, add the sliced squash and zucchini. Add in the olive oil, garlic powder, salt, vegeta (or bouillon), and black pepper. Toss everything together until the vegetables are evenly coated with the seasoning mixture.
- Prepare the Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Arrange the seasoned squash and zucchini slices in a single layer on the baking sheet. Make sure the slices are not overlapping too much to avoid steaming and excess moisture, which can lead to a soggy texture. You might need two baking sheets if they are taking up too much room on one.
- Roast the Vegetables: Place the baking sheet in the preheated oven. Roast for about 20-25 minutes, or until the vegetables are tender and have a golden brown color on the edges. Flip the vegetables halfway through cooking to ensure even browning.
- Check for Doneness: To check if the vegetables are done, insert a fork or knife into a slice. It should slide in easily with a slight resistance if they’re perfectly roasted.
- Optional: Add Parmesan Cheese: If you like, you can sprinkle some grated Parmesan cheese over the vegetables during the last 5 minutes of roasting. This will give them a delicious, cheesy crust.
- Serve & Save: Remove the baking sheet from the oven and let the squash and zucchini cool slightly before serving. Transfer the roasted vegetables to a serving dish. You can store room temperature leftovers in a airtight container or covered small bowl and keep in the fridge for up to 4 days.
What to Pair it with
My favorite way to serve this delicious summer side dish of yellow squash and zucchini is with my other southern vegetable recipes. Here are a few of my favs.
- Southern Cucumber Salad with Onion, Vinegar & Sugar Recipe
- Southern Tomato Gravy (My Grandma's Old-Fashioned Recipe)
- Easy BBQ Chicken Thighs Recipe (Grilled or Oven Baked)
- Mama's Field Peas with Snaps Recipe (Southern Style)
- Meme's Southern Fried Corn Recipe (The Best Skillet Recipe!)
- Sauteed Cabbage with Onions (The Best Easy Southern Recipe)
Recipe
Easy Yellow Squash & Zucchini Recipe (Simple Southern Side)
Equipment
Ingredients
- 2 tablespoon Olive Oil
- 1 large Sweet Onion finely diced
- 3 Zucchini cut into ¼” rounds
- 3 Yellow Squash cut into ¼” rounds
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Vegeta or vegetable or chicken bouillon
- Fresh Cracked Pepper
Instructions
ON THE STOVETOP **PREFERRED METHOD**
- Add olive oil to a large skillet over medium heat.
- Add onion and a pinch of salt and cook for 3 minutes or so or until the onions begin to soften.
- Add in chopped zucchini, yellow squash, garlic powder, kosher salt and vegeta (you could also use bouillon if you don’t have vegeta).
- Cook down for 20 minutes, stirring every 5 minutes or so, or until most of the pieces are slightly caramelized and tender. If the squash and zucchini start to stick and burn, you can add more broth or water as needed.
- Transfer the sauteed vegetables to a serving dish. Taste one last time and season with more salt and pepper if needed
IN THE OVEN
- Preheat your oven to 425°F.
- In a large bowl, add the sliced squash and zucchini. Add in the olive oil, garlic powder, salt, vegeta (or bouillon), and black pepper. Toss everything together until the vegetables are evenly coated with the seasoning mixture.
- Line a large baking sheet (or two) with parchment paper and arrange the seasoned squash and zucchini slices in a single layer. Make sure the slices are not overlapping too much to avoid steaming.
- Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and have a golden-brown color on the edges. Flip the vegetables halfway through cooking to ensure even browning.
- Remove the baking sheet from the oven and let the squash and zucchini cool slightly before serving. Transfer the roasted vegetables to a serving dish. Taste one last time and season with more salt and pepper if needed. You can also add a little parmesan cheese if you're into it.
