Best 3 Sautéed Yellow Squash And Zucchini Recipes

When it comes to summer cooking, sautéed yellow squash and zucchini are a delicious and versatile dish that can be enjoyed as a side dish or main course. With their mild flavor and tender texture, these two summer squash varieties pair wonderfully with a variety of herbs, spices, and other ingredients. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish to impress your guests, sautéed yellow squash and zucchini are sure to please.

Here are our top 3 tried and tested recipes!

SAUTéED YELLOW SQUASH AND ZUCCHINI

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS

Sauteed Yellow Squash, Zucchini and Roasted Red Peppers image

Make and share this Sauteed Yellow Squash, Zucchini and Roasted Red Peppers recipe from Food.com.

Provided by Papa D 1946-2012

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, sliced thinly
3 medium yellow squash, sliced
3 medium zucchini, sliced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup white wine
1 (12 ounce) jar roasted red peppers in vinegar, drained, julienned
salt & pepper (optional)

Steps:

Melt butter in a large skillet and add olive oil.
Add onion and cook just until tender.
Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
Season to taste.

SAUTEED ZUCCHINI AND YELLOW SQUASH WITH MINT

Sauteed Zucchini and Yellow Squash with Mint image

Lemon juice and fresh mint add bright notes to a quick saute, which would make an ideal accompaniment to grilled chicken or fish.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 medium garlic clove, minced
1 small onion, thinly sliced
2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces
2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces
1/8 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper
1/3 cup fresh mint leaves, cut into thin ribbons (or 1/4-inch-thick julienne)

Steps:

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring, until translucent but not yet softened, about 2 minutes.
Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

Tips:

Choose fresh, tender zucchini and yellow squash: Look for vegetables that are firm and have smooth, unblemished skin. Avoid any squash or zucchini that are bruised or have soft spots.
Slice the vegetables evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not get tender. If they are too thin, they may overcook and become mushy.
Use a large skillet: This will help to prevent the vegetables from overcrowding and steaming instead of sautéing.
Don't overcrowd the skillet: If you overcrowd the skillet, the vegetables will not cook evenly and may become mushy. Cook the vegetables in batches if necessary.
Sauté the vegetables over medium-high heat: This will help them to brown and caramelize quickly.
Stir the vegetables frequently: This will help to prevent them from burning. If vegetables begin to stick to the skillet, add a splash of water or broth and stir until they are loosened.
Season the vegetables to taste: Salt, pepper, and garlic powder are all classic seasonings that work well with sautéed zucchini and yellow squash. You can also add other herbs and spices, such as thyme, rosemary, or oregano.
Serve the vegetables immediately: Sautéed zucchini and yellow squash are best served hot, straight from the skillet. They can be served as a side dish or main course.

Conclusion:

Sautéed zucchini and yellow squash is a simple but delicious dish that can be enjoyed as a side dish or main course. It is a healthy and flavorful way to get your daily dose of vegetables. With just a few simple ingredients and a few minutes of cooking time, you can have a delicious and satisfying meal that the whole family will enjoy.