Best 9 Fast Summer Squash Saute Recipes

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Summer squash is a versatile vegetable that can be cooked in many ways. Sautéing is a quick and easy method that brings out the squash's natural sweetness and flavor. Whether you prefer a simple preparation with just a few ingredients or something more elaborate, there are endless variations of fast summer squash sauté recipes to choose from. This article will provide you with some of the best recipes for a quick and delicious summer squash sauté, ensuring you have a tasty and nutritious meal in no time.

Let's cook with our recipes!

SAUTEED SUMMER SQUASH SIDE DISH



Sauteed Summer Squash Side Dish image

This is a quick and easy side dish that goes perfectly with meats, pastas, and fish. It is a saute of zucchini and summer squash.

Provided by Sarah

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 bunch scallions, diced
1 teaspoon minced garlic, or more to taste
1 zucchini, sliced 1/4-inch thick, or more to taste
1 summer squash, sliced 1/4-inch thick, or more to taste
4 pinches dried Italian seasoning, or to taste
salt and ground black pepper to taste
1 teaspoon chopped fresh basil, or to taste

Steps:

  • Heat olive oil over medium heat in a medium-sized skillet, about 1 minute. Add scallions and garlic; saute in the hot oil until tender, 2 to 3 minutes. Add zucchini and squash; season with Italian seasoning, salt, and pepper. Saute until squash is tender, 8 to 12 minutes.
  • Divide mixture evenly among plates. Garnish with basil.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 7.6 g, Fat 7.1 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 52.1 mg, Sugar 2.9 g

FAST SUMMER SQUASH SAUTE



Fast Summer Squash Saute image

"What a yummy and fast way to fix summer squash. You can also grill it." Christie Wethington - Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

6 small yellow summer squash, cut into 1/2-inch slices
1 large sweet onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SAUTEED PATTY PAN SQUASH



Sauteed Patty Pan Squash image

Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".

Provided by Tastyeatsathome

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
½ sweet yellow onion (such as Vidalia®), thinly sliced
4 patty pan squash, sliced to 1/2-inch-thick pieces
3 cloves garlic, crushed, or more to taste
1 dash lemon pepper
1 ½ cups packed fresh spinach
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ lemon, juiced
1 ½ teaspoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
  • Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g

SAUTEED SUMMER SQUASH



Sauteed Summer Squash image

My mom used to make this when I was a child and I could eat the whole skillet full...sometimes when the garden is overflowing I'll eat only this for my lunches.

Provided by glutenfreesearcy

Categories     Vegetable

Time 10m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1 tablespoon butter
2 lbs summer squash, washed and cut into disks
3/4 teaspoon salt
1 tablespoon sugar or 1 tablespoon sugar substitute
fresh ground pepper

Steps:

  • Heat skillet over medium-high heat and add in oil and butter.
  • When fat is heated add squash and turn to coat.
  • Allow the squash to cook for a few minutes without stirring to start to brown.
  • Add salt, sugar, and pepper to the squash. Cover skillet stirring occasionaly until softened to your liking. Enjoy!

SUMMER SQUASH SAUTE



Summer Squash Saute image

"Yes, my family loves squash of all kinds," confirms Shelbyville, Tennessee's Jane Chartrand, who shares this fresh-tasting dish sparked with flavors of bacon and Parmesan cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8-10 servings.

Number Of Ingredients 10

1 large red onion, sliced
2 tablespoons canola oil
2 cups halved small sunburst or pattypan squash
2 small yellow squash, cut into 1/2-in slices
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 tablespoons red wine vinegar
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Stir in the squash, peppers and basil. Cover and cook until vegetables are crisp-tender. Remove from the heat; stir in vinegar and bacon. Sprinkle with Parmesan Cheese.

Nutrition Facts :

FAST SQUASH SAUTE



Fast Squash Saute image

Provided by Regina Schrambling

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 medium kabocha, buttercup, butternut or other orange-flesh squash
4 tablespoons butter
2 shallots, minced
2 teaspoons minced fresh ginger
Coarse sea salt to taste
Pinch cayenne

Steps:

  • Peel and seed squash. Grate coarsely using a 4-sided grater or food processor.
  • Melt butter in a large skillet over medium heat. Add shallots and ginger, and saute briefly until they just wilt. Stir in squash. Season well with salt. Cook, stirring constantly, until squash turns tender but not soft, about 7 to 10 minutes. Add cayenne, mix well and serve.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 355 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED SUMMER SQUASH WITH BASIL



Sauteed Summer Squash With Basil image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds young fresh summer squash
3 tablespoons olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh basil leaves

Steps:

  • Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
  • Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams

SUMMER SQUASH SAUTé



Summer Squash Sauté image

Categories     Side     Sauté     Quick & Easy     Low Sodium     Backyard BBQ     Dinner     Lunch     Zucchini     Summer     Anniversary     Tarragon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

4 tablespoons butter
1 small onion, thinly sliced
2 tablespoons chopped garlic
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds
1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds

Steps:

  • Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.

SUMMER SQUASH SAUTE



Summer Squash Saute image

My mother used to whip this up for a quick summer side dish. Great with all the bounty from my dad's garden. Very easy and delicious.

Provided by greyghost

Categories     Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 -2 yellow squash, sliced thick
1 onion, sliced
1 tomatoes, cut in chunks
2 -3 tablespoons butter
1 tablespoon parmesan cheese
1/4 teaspoon garlic salt

Steps:

  • Saute squash and onion in butter until LIGHTLY browned.
  • Add tomato, parmesan cheese, and garlic salt.
  • Cover and cook until tender about 5 mins.
  • (Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.

Tips:

  • Choose the right summer squash: Look for small, tender squash with smooth, unblemished skin. Avoid any squash that is too large or has blemishes, as these may be bitter or tough.
  • Slice the squash thinly: This will help the squash cook evenly and quickly. If the squash is too thick, it may not cook through properly.
  • Use a large skillet or wok: This will help to prevent the squash from overcrowding and steaming, which can make it mushy. A large skillet or wok will also allow the squash to brown properly.
  • Heat the oil over medium-high heat: This will help to create a nice sear on the squash and prevent it from sticking to the pan.
  • Don't overcrowd the pan: Cook the squash in batches if necessary to prevent overcrowding. Overcrowding will cause the squash to steam and become mushy.
  • Stir the squash frequently: This will help to prevent it from burning or sticking to the pan.
  • Season the squash to taste: Add salt, pepper, garlic powder, onion powder, or other spices to taste. You can also add a squeeze of lemon juice or a splash of vinegar for a bit of acidity.
  • Serve the squash immediately: Summer squash is best served fresh and hot. You can garnish it with fresh herbs, such as basil, parsley, or cilantro.

Conclusion:

Sautéed summer squash is a quick, easy, and delicious side dish that can be enjoyed on its own or as part of a larger meal. With its bright color and slightly sweet flavor, summer squash is a versatile vegetable that can be paired with a variety of other ingredients. Whether you're looking for a healthy side dish or a tasty addition to your next potluck, sautéed summer squash is a great option.

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