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Sautéed zucchini and yellow summer squash in a white bowl with a serving spoon.
3.85 from 32 votes
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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!

Course Dinner, Side Dish
Cuisine American
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

  1. In a large skillet over medium heat add 2 Tbsp. olive oil and onions. Cook for 2-3 minutes.

  2. Add crushed garlic and saute for 1 minute.

  3. Stir in squash, zucchini, salt, pepper and butter. Cover skillet with a lid and cook for 5 minutes.

  4. 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.)

  5. 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.