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
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! ❤️