Sautéed Zucchini and Squash with Feta

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This simple side dish features cubed zucchini and yellow squash lightly caramelized in olive oil and butter. Simmered with fresh herbs and a splash of broth for extra flavor, and then finished with a sprinkle of feta. It's a recipe that requires minimal effort. Just be sure to follow my specific instructions on the proper way to chop your veggies. I promise it makes all the difference!

A skillet filled with sautéed diced yellow and green zucchini, topped with crumbled feta cheese and chopped parsley.

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Squash and zucchini recipes are my jam. I have raw salads, summer soups, and everything in between. So when your garden is overflowing, grab a skillet and join me in the kitchen for this easy summer side.

📖Why My Recipe Works

This easy side dish recipe is all about the prep. I reference this in my pan-fried zucchini recipe. But how you cut the squash and zucchini is the most important part of the recipe.

Matchsticks or small cubes ensure the veggies cook quickly and evenly, with no big chunks, tough skins, or mushy centers.

🧾Ingredient Notes

Veggies - When choosing squash or zucchini, go for smooth, vibrant skin without wrinkles—they should feel firm and be small to medium in size. Reserve the larger ones for making zucchini bread or summer squash soup.
Oil - This recipe uses butter and a neutral oil like olive or avocado. The oil prevents burning and the butter adds flavor.
Red Pepper Flakes - Or use black pepper.
Herbs- I cook the vegetables with the thyme and then add the parsley at the end. You can substitute fresh basil or chives for the parsley.
Broth - Chicken or sub veggie stock or even a little white wine.
Feta Cheese - An optional ingredient, but I like the saltiness it adds to the dish without having to over salt the vegetables and turn them into mush.

Overhead view of labeled ingredients for sauteed zucchini and squash: butter, olive oil, parsley, chicken stock, feta cheese, red pepper flakes, salt, thyme, zucchini, and yellow squash on a white surface.

⏲️How to Make Sauteed Zucchini and Squash

Diced green zucchini and yellow squash on a white cutting board with a few vegetable strips beside the pile.

Cut the vegetables into an even dice. It is optional to strip the seeds. My preference is to do this with the yellow squash but not the zucchini.

Diced yellow squash and zucchini with sprigs of thyme in a stainless steel skillet, ready to be cooked.

Coating the vegetables in the oil mixture creates a barrier so they don't lose or gain too much moisture while cooking.

A stainless steel pan filled with sautéed diced yellow squash and zucchini, garnished with chopped herbs. A small bowl of crumbled cheese sits nearby.

The zucchini and squash should still have some bite when done. Cook just until the stock evaporates.

A plate of chopped zucchini salad topped with crumbled feta cheese, fresh herbs, and red pepper flakes, set on a table with small bowls and a glass of water in the background.

👩🏻‍🍳 Expert Tips

Use a large sauté pan so the vegetables have space to cook in a single layer. Overcrowding leads to steaming instead of caramelizing, which can make the squash soggy.
Add the thyme early while cooking so it infuses the vegetables with flavor. Save the parsley for the very end for a fresh, bright touch.

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?

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Common Recipe Questions

Do I need to salt the zucchini before sautéing?

The purpose of salting zucchini (and other veggies) is to draw out moisture. There is no need to do this when doing a quick saute.

Do I need to peel the vegetables before sautéing?

No. There is no need, nor do I recommend, peeling the squash or zucchini.