Skillet Zucchini and Yellow Squash {My Fave Summer Side}
This skillet zucchini and yellow squash recipe is so easy, delicious, and healthy, it is bound to become a summer side dish staple.
Considering this is the side dish we eat four out of five times during the late summer months, I feel like it’s time to share my feelings about the gloriousness of sautéed zucchini and squash and then leave you to get on with your day and life.
Basically, it’s easy (10-15 minutes max). It literally can be served with anything (and I mean anything).
And it’s so yummy, I can’t be trusted alone with the skillet (no really, I’ll eat the whole thing). It’s my favorite summer side dish and I love that there aren’t any frills or secret ingredients or squash pretending to be gourmet here.
For those of you that have already been doing this for, like, 100 years already, I’m happy we’ve been on the same page for so long. You know, great minds and all that.
But if you haven’t, you should definitely be hopping on board while the squash lasts.
Whatever you do, remember to let the skillet get piping hot before adding that squash.
The delicious brown caramelization on the tender outsides of the squash is exactly what you are going for. Flavor, flavor, flavor.
As noted in the recipe, I love the addition of a tiny smattering of freshly grated Parmesan cheese at the end. It takes a rather simple (and terribly delicious) skillet zucchini and yellow squash number and gives it a little pizazz.
I love all of your comments on this recipe!
You’ve shared many variations on this simple side dish and each one sounds delicious!
If you are in need of further inspiration, read through the comments to see how to change this up a little bit here and there.
For instance, Michelle commented: This is one of our fav summer dishes too!! We usually add potatoes to it as well. On lazy summer days, I throw in some kielbasa and broil some garlic bread and call it dinner!
Others have you have added fresh corn kernels, diced tomatoes, potatoes, and of course, lots cheese. Can’t blame you for that at all. 🙂
Simple Skillet Zucchini and Yellow Squash
Ingredients
- ½ tablespoon butter
- ½ tablespoon olive oil
- 2 small zucchini, ends trimmed and diced
- 2 small to medium yellow crookneck squash, ends trimmed and diced
- Salt and pepper to taste
- Sprinkle of freshly grated Parmesan cheese, optional but yummy
Instructions
- In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
- Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
- Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
144 Comments on “Skillet Zucchini and Yellow Squash {My Fave Summer Side}”
I hate these veggies and this is my new favorite! Will say that I cut the oil/butter for cooking by 3/4. Also – critical to use large enough skillet to ensure veggies are not crowded (soggy if you don’t).
I made these and added to a Minute “Jasmine Rice & Red Quinoa”. Mixed together and topped with a small amount of grated Parmesan cheese. Will definitely be making quite often!
Really good just as is!!
My old recipes, needed to refresh my mind. This is a good beginner recipe easy and quick.
I made it, it was yummy
Delicious
I just made this super easy recipe & it did not disappoint!! Loved it, added some of my fresh herbs & it was scrumptious! Thank you so much, this will a staple in my home now 🙂
I was given a bunch of zucchini and yellow squash…..mind you I NEVER eat squash as I never liked it. Had to find something to do with it, so I hit the google button to search for a way out of this and not throwing it out. Mel, if all of your recipes are as terrific as this one, you have a fan forever!!! I made it exactly as you suggested and expected a plain and boring dish and was I ever surprised. It was delicious. Even my extremely picky husband ate it all….but what was he to do, the only other option I gave him was cauliflower as a side dish and he was not about to choose cauliflower….not consciously anyway. Next time I think I am going to sauté some onions with fresh garlic and add that to this. It’s a winner and so easy and fast to make. And by the way, I did add the suggested parmesan and that made a big difference. I am so happy I found you.
I am dealing w something called parosmia and can’t eat anything w oil. Can I just double the butter and not use olive oil?
Yes, I think so
Simple & easy. I added some chopped onion & garlic. Yum.
I had a few yellow summer squash I needed to use Andy’s recipe was the easiest I could find. It came out great! Followed recipe , just added grape tomatoes and spinach at the end and it was great. Ate it with white rice on the side and it turned out great! You could even add some soy sauce and mix it around with rice too! It was a great meatless Monday dish!
Thank you Mel! As a confirmed non-cook bachelor, I feel like I’ve struck gold.
It was quick and easy – it turned out terrific! Thank you so much.
I add potatoes, green peppers, onion, Spam. Sprinkle with Lawry’s Seasoning Salt.
i do this but add turkey sausage and uncle bens chicken flovore rice …. just 90 second for the rice
I had four to five yellow squash. Two zucchinis. One medium onion About a tablespoon of chopped garlic And one small to medium red bell pepper And brown. And Sautee. in butter and olive oil Salt and pepper to taste
Hi I’m here to look for ways to fry zucchini. I haven’t been much of a cook. So I’m new to all the learning about different things to make with it.
Has anyone tried this adding marinated mushrooms?
Loved this and so easy. I did not use the garlic but added Parmesan cheese sprinkled on top. Try it. – you’ll like it!
would mushrooms , peppers and smoked sausage added to recipe be good also?
Sure!
It was delicious! Ate some kielbasi with it and it was a meal. Thanks Mel
thank you posting that
Thanks for posting this! It’s been a favorite of my family’s for years. I didn’t realize until I saw your pictures that I’ve been over cooking my zucchini. I’m sure they taste much better soft but not translucent
Made this tonight first time ever. I added the kailbasa sausage and potatoes, garlic pepper and powder. Everyone loved it. Thank you for sharing the recipe!!!
I used large yellow zucchini followed recipe last few minutes halved cherry tomatoes and just before serving added Parmesan cheese. Very easy side dish for summer dinners.
I love this with a dry Hidden Valley Ranch packet sprinkled in!
So easy and delicious . My family loves veggies- even squash because of you! A friend gave me some yellow squash plants and this was the perfect recipe to start with. I will be trying more because I have plenty in my garden ☺️
I sauteed some onions and added scrambled eggs this made a complete meal.
Love the recipe and methodology. Used 1 yellow 1 green, 12 ” pan, started a bunch of chopped garlic, bit of red pepper flakes, a minute before adding zucchini, s&p, finished with feta cheese . Soooooo good! 2nd time I made it as a side dish…..next time I can see it being the meal! Yum!
Yum! A big hit with my spouse who “doesn’t like zucchini.”
Absolutely wonderful! Fast and fantastic! Added a chopped onion to recipe. Thank you for sharing!
My parents make this and it always tastes great so I run out and buy my squash and zucchini but then never fry it up and it goes to waste. Today I decided to finally make this easy recipe and I’m so glad I did! It was amazing! I made my 16 year old son try it and he said they were so delicious and asked if he could have it for lunch! I will definitely be making this all summer long…soo good!
Made this tonight first time ever. I added the kailbasa sausage and potatoes, garlic pepper and powder. Everyone loved it. Thank you for sharing the recipe!!!
While Working From Home I whipped up this zucchini and squash recipe. I cut the recipe in half (one zucchini and one squash) and used a non-stick 10′ skillet and it came out amazing! I ate the whole thing in one sitting. If you use two of each I’d recommend a 12′ skillet so you can evenly brown all sides. The parmesan cheese was a great topping and I chose to use white pepper. I’ll be coming back to Mel’s Kitchen Cafe for sure! And the clean up was super easy!
I just happened to buy some zucchini and squash the other day and then found this quick recipe to whip up tonight. I made half of a recipe. I could have eaten it all myself….easily!! It was delicious. I sprinkled on some garlic powder along with the salt and pepper. Other than that I followed the recipe exactly, including the grated parmesan cheese at the end. Now I have to get some more zucchini and squash!!
I’ve been making this for… (well too many years to count). I always sauté a fist full of finely chopped onion and let it cook until just translucent and add a bit of crushed garlic before I put the squash in to caramelize. And I douse it with a generous sprinkle of Parmesan just like you mentioned. (Sorry I rarely measure anything but somehow it comes out perfect every time! Do not over cook the squash, it will turn to mush if you don’t watch it ). So so goood!
Good
I put garlic and go heavy with seasonings. Awesome mixed in with scrambled eggs. Great recipe !
We absolutely love this dish. We make it all the time. It’s also amazing cooked on the grill in a foil packet or even in a fry pan for the grill. Squeeze a little lemon and sprinkle a little pepper ….heaven!
I’ll make it like this or for a different flavor add in some cherry tomatoes. I also put this mixture over rice and it really takes it to a different level.
I Like to know how to make the squash and zucchini by sautéing it and also different ways of putting it in the salads and using different kinds of herbs never a zucchini never eat squash but want to try something new.
Great tip!
Made this tonight with your teriyaki meatballs. My kids were in heaven!! My daughter looooved the zucchini and ate 4 helpings and ate the rest out of the pan when dinner was over. So delicious and so simple and quick! Thank you!!
Wow! I have always liked squash but this recipe takes it to a new level.
Even though my Southern Belle heart prefers batter and deep fried squash, I have been cooking it like this for years. My hubby and I love it, and eating it “fried skinny” lets us eat it healthier!
Not fortunate enough to grow my own. Bought a bag of zucchini and squash at Costco and found your recipe to cook it. I didn’t have olive oil or fresh parmesan on hand either and didn’t want to make another trip. So I used oil on hand and parmesan from shaker. I added diced onions, because I love them. Even with alterations the dish was GREAT. I will make it over and over–not a scrap left. We all loved it. Thank you so much for the great post *****
Have you tried putting them under the broiler for a few minutes after they get tender? It gives them a nice crisp finish
Great tip!
Made it with 2 yellow squash 1 zucchini. Precooked diced chicken with a cut red onion, 1/2 each of red n green bell peppers n 4 diced garlic cloves. Added in squash n zucchini n cooked/steamed it more. Turned out good!!
Try a little dill on this, if summer had a taste, that would be it
Simple and good. (My 4-year-old asked for seconds.) We used garlic salt instead of regular salt to win over my zucchini hating child and even he ate it.
I have been making this for years, only difference is I actually saute red onion slices then add squash & zucchini. After desired browness I take off heat & sprinkle brown sugar over top. It melts over it all and happiness begins.
Debbie in Nashville.
We also make cooked zucchini in the summer but add sliced green & red peppers from our garden and also will add Italian dressing or onion powder . We eat it at least twice a week during the summer.
Easy and amazing. Nothing much needed but my iron skillet
This is definitely one of my favorite ways to use up plentiful garden squash and zucchini :). I’m glad you enjoyed it.
Yummy …easy to fix…loved the Parmesan thanks:)
This is how my mother always made squash – so quick and easy. I (being a bacon junkie) like to cook a small bit of cubed bacon first and then cook the squash in the bacon drippings. It doesn’t take but a bitty bit of drippings to brown and flavor the squash nicely.
Simple, basic, I cant imagine nobody ever doing it like this before. So yes, very good everytime. The plus side posting this, for beginners who need guidance on simple things, such as my adult daughter starting to cook more.
Made as is, very good. Also made with kielbasa and another version with leftover chicken in it for my lunches this week.
How do u cook it with raw chicken, or should I precook the chicken then add squash, onions n peppers for a 1 pot meal?
I would cook the chicken separately.
Do I peel the squash and/or zucchini ???
I do not – but you can if you like.
This such a great recipe! So far I have only made this with zucchini. I haven’t had squash on hand. The last time I made it, I added some halved cherry tomatoes from my garden. I sautee with salt, pepper and garlic powder. I add shredded Parmesan cheese at the end. Delicious!
Saw this today and made. Small batch for lunch. Very yumm
Love this receipe!! Thank you i will be making it many many times..
Delicious with some vidalia onion and mushrooms too
I’ve never cooker zucchini tha is for the help
Easy! Fast! Healthy! Delicious! Thank you.
Outstanding
I casy iron almost everything and this was great. I added some blue cheese and pine nuts. Puh-pow!
Added a little onion and some garlic and herb Mrs dash. Man, was it ever good.
This tastes great!!! I added a little garlic powder. Superb!
My husband was given 10 zucchini – yellow & green – so needed a few recipes to use them. They were very large, gorgeous zucchini. I Googled and found this simple recipe. I love simple. It was a success and now make this recipe weekly. Thank you, it’s delicious and I do add the parmesan cheese. Yummo.
It was so good, tastes like fried squash but has no regrets and no oily taste. 100% would recommend and I will definitely start making it more.
This is one of my favorite recipes, however I did add tomatoes/diced petite and chicken broth once and that was good also..
Omagosh! I stumbled across this recipe tonight after searching for cast iron zucchini. So delish I could definitely eat it as a main course! I cooked it in the drippings from a roast chicken, and with the nice crunchy brown goodness, they tasted almost like fries! A real treat for me since I’m a low carber and no longer eat potatoes. Now I’m making your “best” chocolate chip cookies for the family! ❤️
Loved this recipe! So easy and the texture and flavor of the zuchini and squash were great!! Will definitely make this again!
Thank you! Best zucchini squash I ever had and I made it! I added fresh corn off the cob, onions, and cucumber. Salt and peppered and a sprinkle of garlic. Delicioso!
This is absolutely delicious! It is definitely our favorite way to prepare these vegetables!Thanks for sharing!
I have a dozen zucchini recipes printed out on the kitchen counter…started with this one last night for the first pick of the season. Simple and delicious!
Is this recipe diet friendly im just getting started and want to try it
It’s one of my staples! I’ve lost 65 pounds, so I know it’s a good one. I would nix the butter, though.
You can substitute Parkay Spray Butter for the butter. That`s what i am going to do. I`ve lost 41 pounds. I shake the bottle take the lid off and pour it on. And i also drizzle it on my 94% FAT FREE popcorn…..so good. How did you lose your weight?
You can substitute Parkay Spray Butter for the butter. That`s what i am going to do. I`ve lost 41 pounds. I shake the bottle take the lid off and pour it on. And i also drizzle it on my 94% FAT FREE popcorn…..so good. How did you lose your weight?
Are you kidding. Parkay? Do you want to die early? Use 100% butter. And lots of it!
Double the butter to loose weight!
Love this recipe! It’s the only one I use for squash.
Just watch out for those Saturated and Trans fats! They get you everytime when we aren’t looking… Threw my cholo up while focused on less carbs, not saturated fats, while KETOing.
I add cooked bacon and diced white onion.
Tasty! Easy! Quick!
This was so quick and easy to make, and it was delicious! Thank you for the very specific instruction on how long to cook it for. I can be impatient and stir too frequently. I slowed my roll and it was worth it 🙂
I usually sautee my squash with olive oil and some fresh garlic. I was out of garlic, so I tried this recipe instead. The butter and Parmesan (I actually used Romano) make it soooooo yummy! Thanks Mel!
I always cook my squash this way! Sometimes I’ll add chopped onion or even a diced jalapeno to give it a little kick. A family favorite!
We love this recipe! I usually add onion, garlic salt, and soy sauce.
This was EXACTLY the type of recipe I was looking for (sautéed squash and zucchini minus onion/garlic), and it turned out GREAT! Thank you for the tips on letting the squash/zucchini sit in the pan for a few minutes before stirring…really added a nice browning and flavor!
Always on my menu as a dinner side dish when they are in my garden growing!
Do the squash and or zucchini needed to have seeds removed before cooking?
Only if they are really large in size (both the vegetable and the seeds).
Love the squash. I saute mine with onion and bacon – cook this first then add the squash.
I prefer this with yellow squash.
I’m going to use your recipe.
I just made this and it is delicious!!
This recipe has become a fast favorite of my family. I add onion and garlic powder and cook it so it gets a darker cook. But it is amazing! Today I used 2 large yellow squash and 4 good sized thin zucchini and after it was gone the kids were asking for more.
This recipe was delicious! Thank you for posting this!
This side dish was very simple and delicious! Thank you for sharing. I can’t wait to fix it for my family!
I have both squashes and this is the first recipe I found. I can hardly wait to try it right now!
Thanks for sharing it. I’m anticipating more of your recipes, Mel.
My mother in law and my husband have eaten this for ages and I am finally getting on board. the last time I made it, I added thinly sliced carrots and diced onions for a little sweetness and it was so yummy. thanks for sharing this recipe, it is such a great, simple one.
I’m always looking for ways to use up zucchini. This fit perfectly. I love the simple and delicious way this recipe goes together. I don’t think I’ll go back to my old way ever again. Thank you for another great recipe. We had this as a side for your BBQ pork sandwiches.
We enjoyed this squash dish very much! Tasty, colorful and easy. I love side dishes that help us reach our veggie quota.
I’d love to see more simple vegetable sides, perhaps carrots, eggplant, or sugar snap peas? (In the South we also love black-eyed peas and okra, but those may not be universally popular.)
Thanks for all of the great recipes! We’ve added many delicious meals to our rotation thanks to you.
This is one of our fav summer dishes too!! We usually add potatoes to it as well. On lazy summer days, I throw in some kielbasa and broil some garlic bread and call it dinner!
We have made this at least 4 times since you posted it – awesome recipe!!
This is was so good and quick. Added some fresh thyme and a left over ear of corn, just cut if off the cob and threw it in with the zucchini, yum!
Thank you for this post! It’s just the guidance I needed.
I smiled when I saw this because I make this same exact side dish throughout the summer, and just made it tonight! It’s so easy, and my kids (3 and 5) love it which is always a plus.
Basic question. We have some butter issues at our house. Would it be better to try this with melted coconut oil or all olive oil? Thanks!!
I’d just use all olive oil.
Coconut oil would be awesome, give it a try!
coconut oil works great – adds just a touch of sweetness. I also add diced tomatoes at the end so they just get warmed through
Has anyone used this using bratwurst and is in bratwurst instead of sausage or chicken? Also do you cook the brought worst prior to adding it to this classmate shirt?
Thanks for posting this! It’s been a favorite of my family’s for years. I didn’t realize until I saw your pictures that I’ve been over cooking my zucchini. I’m sure they taste much better soft but not translucent 🙂
The sizzling hot pan made all the difference. It took the squash from good to WONDERFUL. It is great to be able to get great flavor from the squash when it is just too, too hot to turn on the oven for roasting! There is so much to be said for quick, easy, and WONDERFUL.
Oh my Mel, hubby and I loved this recipe. Our son’s family usually cleans our garden of zucchini if we are not looking. There were three lonely smaller ones he didn’t take the other day and I had to try this recipe. I usually just use coconut oil but this was super! My chef friend said it’s the ‘Northern Italian’ way to use both butter and olive oil. Yumm!
Thanks !
This is exactly how I like to make it and it always tastes good. Unfortunately we have no squash that is producing in our garden this year. Maybe next year…
I like to add a spoonful of pesto near the end of the cooking time. It adds so much flavour. I often saute the zucchini with some red pepper and onion and I top it with some freshly grated parmesan cheese just before serving.
My all-time favorite summer side too. We just had it tonight. I always stir in some Italian seasoning and top with whatever cheese I have laying around, but parm is the best. The kids love it. When they were younger, to get the squash nice and soft after the carmelization process, I added a little water to the skillet, covered it, and let them steam a few minutes. I just wish frozen squash was as good as fresh, but it loses so much texture, so this dish only comes around once a year at our house unfortunately. I have tried buying it in the grocery store during the winter, but it always tastes like chemicals to me for some reason. So the frozen squash gets saved for zucchini bread. Darn 🙂
FYI … My daughter made this tonight exactly following your recipe…. We ended up having to make a second batch because she and I ate the whole first skillet by ourselves.. It is so unassuming yet completely amazing
Just made this and ate it all myself….
Me too! I haven’t felt much like cooking recently but I saw this and decided I wanted it for dinner. I don’t usually go for simple but it was exactly what I needed tonight. Thanks.
This looks wonderful! Just received some summer squash from my Mom yesterday. Will try it tonight!
I love recipes like this, the simple kind you don’t even think about. They’re the ones that no one ever shares, even though you get the most mileage out of them! I’ll definitely give this a try. Thanks!
Me, too! Couldn’t agree more! Love most of the recipes on this website for that exact reason….. Thanks, Mel!
We make this too, but in the oven at a high temp for just a few min, sprinkling parmesan at the end. Parmesan makes it out of this world yummy!
We make a very similar side to this during the summer, but we also throw in a few different colors of bell peppers! It’s so delicious!
Paige
http://thehappyflammily.com
I make this exact side several times a week because everyone in my family loves it.
This looks so tasty. And I appreciate that you don’t have garlic as an ingredient. I’m not really a fan of garlic and when I see that included, I’m afraid to make the dish without it, thinking it wouldn’t be as good as the cook intended.
Thanks for all of your incredible recipes!
we love things like this- great minds do think alike. I think the yellow goosenecks are kind of overlooked in the squash world, but they sure add color and nutrients to all kinds of things.
Summer favorite for sure… like we eat it multiple times a week when these veggies are plentiful !! Sometimes we mix up the spices and the cheeses… it’s been knows to be a meal and lunch too!! Glad to know my mind works like yours (patting myself on the back) 🙂
Classic sautéed summer zucchini and squash can’t be beat- yum!
Add tomatoes even better
I fix zucchini the same way with the addition of onions. Last night I fixed your green chili enchiladas, and this morning I’m making your baked oatmeal. Your recipes have been a staple in my house! Thanks!
can’t wait to add this colorful side to a meal this week. ty, mel~ I also want to thank you for the e-cookbook. it’s been my go to place for recipes this summer…sweet & sour chix & broc salad for supper last night & lemon bars for a farewell party last week were all so incredibly delicious!
Thank you, Lauren! That makes me happy.
This is a summer time fave of mine, too! 🙂
I roasted some yellow squash last night in the oven for supper. This recipe is simple and delicious and our second favorite way to have zucchini and squash. I usually thrown in some minced garlic too. The brown caramelization really does up the flavor. Thank you, Mel.