Food and Recipes Side Dishes Vegetable Side Dishes Sautéed Squash And Zucchini 5.0 (2) 2 Reviews The most essential summer side, sautéed squash and zucchini is ready in just minutes. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 5, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen Prep Time: 10 mins Cook Time: 6 mins Total Time: 16 mins Servings: 4 Round out the dinner menu with one of our favorite summer essentials: sautéed squash and zucchini. This quick-and-easy vegetable combo comes together in less than 20 minutes, making it an ideal recipe for busy weeknights. It pairs well with any protein, so serve it alongside mains like grilled chicken, steak, fish, or even Sloppy Joes. When we think about squash sides, we usually picture 13- by 9-inch dishes filled with creamy casseroles that are topped with buttery breadcrumbs. Opt instead for this lighter option that's doesn't skimp on flavor. Learn how to make sautéed squash and zucchini. This delicious mix of favorite Southern veggies is sure to be a family crowd-pleaser, and you won't have to coax the kids into finishing their servings. Ingredients for Sautéed Squash and Zucchini To make this essential side, you'll need: Yellow squash: Summer squash with a subtle, mild flavor.Zucchini: The most common variety of squash. Adds great color to the dish.Onion: Complements the squash for a great depth of flavor.Oil: Olive oil, canola, vegetable, grapeseed—any type you prefer.Garlic clove: Sautéed for a mild, savory flavor. Can substitute with jarred garlic or garlic powder if needed.Salt and pepper: Seasons and enhances the dish. Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen How To Cook Sautéed Squash and Zucchini This dish comes together in minutes for a delightful side dish you'll make on repeat. Full instructions are below, but here's a brief recap before you get started: Step 1. Slice vegetables: Cut yellow squash and zucchini into 1/4-inch-thick slices. You can do this by hand, but a mandoline makes it faster.Step 2. Sauté vegetables: Heat oil in a large skillet. Add squash, zucchini, and onion; sauté over medium-high heat for 5 minutes. Add garlic; sauté 1 minute. Season with salt and pepper to taste. How To Keep Squash From Becoming Soggy There's nothing more disappointing than soggy squash. To keep this dish from becoming too soft: Remove some of the seeds in the yellow squash before slicing for less moisture.Use a mandoline for precise cuts and even cooking.Cook squash over medium-high heat for best results—long and low cooking will cause a mushy result.Try salting the zucchini and squash for 30 minutes before cooking. Set in a colander to help remove excess liquid. Then pat dry. What Else Can I Add to Sautéed Squash and Zucchini? Red pepper flakes, Parmesan, herbs, Italian or Cajun seasoning, and fresh lemon can all help enhance the flavor of the dish. Want to add even more color and flavor? Try adding cherry tomatoes, mushrooms, or fresh corn. Add a pat of butter for even more richness. How To Store Sautéed Squash and Zucchini To prep in advance: Cut vegetables and store in the refrigerator in an airtight container up to two days. Sauté as directed before serving. Store leftovers in the refrigerator in an airtight container up to three days. Heat in a hot pan for 1 to 2 minutes until hot throughout before serving. How To Serve Sautéed Squash and Zucchini This dish makes an excellent side for a multitude of dishes. Serve during the summer months when squash is in full bloom alongside your favorite protein. Pair with chicken, fish, steak, pork, or serve as a healthy side at your next barbecue. Editorial contributions by Katie Rosenhouse. Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen Ingredients 2 medium-size yellow squash 2 medium-size zucchini 1 small onion, chopped 1 Tbsp. oil 1 garlic clove, minced Salt and pepper, to taste Directions Slice vegetables: Cut 2 medium-size yellow squash and 2 medium-size zucchini into 1/4-inch-thick slices. Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen Sauté vegetables: Heat oil in a large skillet. Add yellow squash, zucchini, and onion, and sauté over medium-high heat for 5 minutes. Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen Add garlic; sauté 1 minute. Season with salt and pepper to taste. Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more