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!
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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.
⏲️How to Make Sauteed Zucchini and Squash
- 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.
- Coating the vegetables in the oil mixture creates a barrier so they don't lose or gain too much moisture while cooking.
- The zucchini and squash should still have some bite when done. Cook just until the stock evaporates.
👩🏻🍳Jen's Testing Notes
- 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.
More Zucchini and Yellow Squash Recipes
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Sautéed Zucchini and Squash
Ingredients
- ¾ pound zucchini
- ¾ pound yellow squash
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes crushed
- 5 sprigs fresh thyme leaves removed
- ⅓ cup chicken stock
- 2 Tablespoons flat leaf parsley minced
- 2 ounces feta cheese
Instructions
- Cut the zucchini and squash into small ½-inch cubes.¾ pound zucchini, ¾ pound yellow squash
- Heat the oil, butter, salt, and pepper in a large sauté pan over medium-high heat. Add the zucchini, squash, and thyme, and toss to coat with the oil mixture.2 Tablespoons olive oil, 1 Tablespoon unsalted butter, ½ teaspoon kosher salt, ¼ teaspoon red pepper flakes, 5 sprigs fresh thyme
- Add the chicken stock and cook until the liquid evaporates, about 5 to 7 minutes. The vegetables should still be firm-do not overcook!⅓ cup chicken stock
- Sprinkle the parsley and cheese over the top and serve.2 ounces feta cheese, 2 Tablespoons flat leaf parsley
Notes
- The cutting of the zucchini and squash is important to the overall success of this recipe.
- Vegetables sliced into rounds or half moons will not cook at the same rate.
Storing Leftovers
- Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through-avoid overcooking to keep the squash firm. Do not freeze.
Equipment
Nutrition
Common Recipe Questions
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.
No. There is no need, nor do I recommend, peeling the squash or zucchini.
Jen Wooster says
It was delicious!
Stephanie S says
Quick and tasty.
AndreA says
Directions were easy to follow.
Amy says
Definitely following the instructions on cutting from now on.
Jen Wooster says
Yes! it makes such a difference.