Sautéed Zucchini and Squash in 20 Minutes!
Sautéed Zucchini and Yellow Squash is a quick and easy recipe ready in just 20 minutes! This simple vegan and Whole30 Summer dish is one of the best zucchini and yellow squash recipes!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 142 kcal
Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. butter or additional oil
- ¾ cup sweet onion finely diced
- 2 cloves garlic crushed
- 2 cups summer squash* cut into ½-inch cubes
- 2 cups zucchini* cut into ½-inch cubes
- ¾-1 tsp. salt to taste
- ¼ tsp. pepper to taste
- Parsley finely chopped, optional
Instructions
-
In a large skillet over medium heat add 2 Tbsp. olive oil and onions. Cook for 2-3 minutes.
-
Add crushed garlic and saute for 1 minute.
-
Stir in squash, zucchini, salt, pepper and butter. Cover skillet with a lid and cook for 5 minutes.
-
Uncover and stir. Continue cooking for 5-7 minutes or until squash are cooked to your liking. (If you would like to lightly brown and caramelize your squash, let sit for 1-2 minutes before stirring.)
-
Serve zucchini and squash with additional salt and pepper to taste and a sprinkle of fresh parsley. Enjoy!
Recipe Notes
- Feel free to substitute with all yellow squash or all zucchini.
- Use oil or vegan butter in place of regular butter if dairy-free or vegan.
- To Store: Keep leftover sautéed zucchini in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Sautéed Zucchini and Squash in 20 Minutes!
Amount Per Serving
Calories 142
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 370mg16%
Potassium 548mg16%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 390IU8%
Vitamin C 36.1mg44%
Calcium 39mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.