Do you have an abundance of zucchini or yellow squash on hand? Use it with this quick and delicious recipe for Sauteed Summer Squash! Made with a mixture of yellow squash and zucchini, this simple side dish comes together in less than 15 minutes.
Looking for more recipes with summer produce? See my recipes for Corn and tomato salad, Grilled peachesand Ratatouille.
Looking for a tasty new side dish? Or maybe you have a surplus of yellow squash or zucchini from your summer garden and have made them all zucchini bread and zucchini muffins can you handle it
Let me introduce you to one of my favorite vegetable side dishes, Sauteed Summer Squash.
This summer squash saute looks impressive, thanks to a nifty vegetable peeler trick, but it’s ready in minutes. It’s light, fresh, buttery, and the best way to use zucchini and/or yellow summer squash!
How to make sauteed summer squash
The following tips are provided to help you achieve perfect results. You’ll find detailed instructions in the recipe card at the bottom of this post.
Prepare summer squash
This summer squash sauté is made with ribbons of zucchini and/or yellow squash, both of which are varieties of summer squash. To ensure that the vegetables cook quickly, I cut the summer squash into strips lengthwise. Although you can do this with a sharp knife or mandoline, a vegetable peeler works best.
Sauté the zucchini and squash
Sauté the zucchini and squash in a little melted butter or olive oil to keep this recipe dairy-free. Either way, your vegetables will cook quickly and need to be stirred frequently until crisp-tender.
Wait for the season
Wait until you remove the zucchini and squash from the heat to season. Summer squash varieties have a lot of moisture content, and if you salt the vegetables while they are cooking, the squash will become soggy rather than crunchy.
Spice up simply or get creative
I usually choose to simply season the sauteed squash with salt and pepper and let the flavors of the butter and vegetables shine through. However, feel free to dress this saute with Cajun seasoning, Italian seasoningor Adobo Seasoning.
More summer squash recipes
Let’s be honest, if you have a large garden, you’re probably looking for more than one or ten recipes for yellow squash or zucchini. While you should try this simple sauteed summer squash recipe, I have more recipes perfect for this garden harvest.
If you enjoyed this easy vegetable saute, I’d love for you to leave a comment and review below.
Sauteed Summer Squash
Made with zucchini ribbons and yellow squash, this simple recipe for sautéed summer squash comes together in less than 15 minutes.
Portions: 4
Calories: 71kcal
Prevents your screen from going dark while cooking the recipe.
Instructions
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Thoroughly wash and dry the zucchini and squash. Using a vegetable peeler, slice or peel thin strips of zucchini and summer squash lengthwise, forming long strands of ribbons. Alternatively, use a sharp knife to slice the squash and zucchini into thin strips.
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In a medium to large saute pan, slowly melt the butter over medium-low heat.
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Once the butter is completely melted, add the pumpkin and zucchini ribbons and heat to medium-high. Sauté for 5 minutes or until zucchini and squash begin to wilt, turning and flipping squash as they cook.
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Once they are soft, remove the pan from the heat and season with salt and pepper.
Notes
Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat by lightly sautéing in a dry pan.
Eating
Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | fats: 3g | Saturated fats: 2g | Cholesterol: 8mg | sodium: 65mg | potassium: 569mg | Fibers: 3g | sugar: 6g | Vitamin A: 8053IU | Vitamin C: 31mg | calcium: 40mg | Iron: 1mg
