This easy Sautéed Squash is the perfect way to highlight fresh summer produce. Yellow squash and zucchini are cooked until tender, then finished with butter, parmesan, and parsley, it’s a fast and flavorful side dish you’ll turn to all season long. It's ready in just 15 minutes and pairs well with almost any summer meal!
This recipe was originally published on September 2, 2019. It was updated with new recipe information on June 30, 2025.
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Zucchini and yellow squash are at their best in this simple, quick sauté. Lightly browned in olive oil with garlic, then finished with butter, parmesan, and parsley, this dish brings out the natural sweetness of summer squash in every bite.
This is one of my favorite zucchini and summer squash recipes. It's a fresh, wholesome side that comes together in just 15 minutes—perfect for busy weeknights or when you need something easy to go with grilled chicken or fish. With plenty of fiber, nutrients, and a touch of protein from the cheese, it’s a feel-good recipe for active lifestyles and family meals alike.
Looking for more farm-fresh zucchini recipes? Try a few sweet treats! We always love my Banana Zucchini Muffins, Zucchini Cake, Zucchini Carrot Bread, and Chocolate Zucchini Muffins.
Why You'll Love This Sautéed Yellow Squash and Zucchini Recipe
- Tender and Sweet — Sautéed until golden and tender and caramelized, enhancing its naturally sweet flavor, the zucchini and squash and next-level flavorful.
- Fast and Fresh – Ready in just 15 minutes with minimal prep, this recipe is ideal for busy nights when you want something homemade and wholesome without the fuss.
- Healthy and Satisfying – Full of fiber, vitamins, and a little protein from the cheese, it’s a great way to enjoy nutrient-dense vegetables in a flavorful, crave-worthy way.
- Versatile – It pairs well with a variety of mains—from grilled meats and seafood to pasta and grain bowls—making it a go-to side for almost any meal.
Ingredients and Substitutions
Zucchini – Look for fresh squash with deep green skin for the best texture and flavor.
Yellow squash – Any variety of summer squash works here, including crookneck or yellow patty pan squash.
Shredded parmesan cheese – Freshly grated parmesan cheese melts the best, but pre-shredded also works.
Minced parsley – Fresh parsley adds a bright herbaceousness, although dried parsley works too—just use ⅓ of the amount.
Garlic – Fresh garlic gives the most flavor, although pre-minced bottled garlic can be used if needed.
Olive oil – For rich, peppery notes. I recommend extra virgin olive oil whenever possible.
Unsalted butter – Adds a touch of richness and helps the cheese melt smoothly onto the veggies. All you need is 1 tablespoon.
How to Make Sautéed Squash
This skillet yellow squash and zucchini is easy-peasy, ready in just 3 steps and less than 15 minutes:
Step 1: Sauté the squash in the olive oil over medium heat, stirring frequently, until squash is golden brown and tender.
Step 2: Add the minced garlic to the veggies and sauté for about 1 minute or until fragrant.
Step 3: Reduce the heat to low. Add the butter to the vegetables and stir until melted. Season the squash with salt and pepper and sprinkle with parmesan cheese and parsley. Serve hot!
Recipe Pro-Tips
- Cut the veggies uniformly. Evenly-sized pieces cook at the same rate and get nicely golden without turning soggy. Aim for ¼-inch thick slices of zucchini and yellow squash.
- Stir regularly, or about every 2-3 minutes. This allows the squash to turn golden and for all the pieces to be evenly exposed to the heat.
- Add garlic at the end. Sautéing the garlic in the last 1–2 minutes prevents it from burning and keeps its flavor sweet and mellow, not bitter.
- Serve immediately. The veggies are best hot off the pan, when the cheese is still melty and the squash is hot and tender with a slight bite. If needed, reheat gently to preserve texture. Overcooking the squash will make it mushy.
Recipe Variations
This recipe is easy to adapt, which is one reason it stands out among squash and zucchini recipes. Here are a few simple ways to change it up based on what you have or prefer.
- Add Aromatics – Sauté thinly sliced onions or shallots with the squash for extra sweetness and depth of flavor.
- Make It Spicy – Add a pinch of red pepper flakes or Calabrian chili flakes for a light kick that pairs well with the cheese and herbs.
- Try Different Herbs – Swap chopped parsley for fresh basil, thyme, or chives, depending on what you have on hand or what pairs best with your main dish.
- Use Different Cheeses – For twist, grated Pecorino Romano, white cheddar, Fontina, crumbled feta, or even a sprinkle of goat cheese can stand in for parmesan.
- Toss with Pasta or Grains – Turn this side dish into a heartier side or light main by mixing it with cooked pasta, quinoa, or farro and a drizzle of extra olive oil.
- Dairy-Free — Substitute vegan butter for dairy and finish the veggies with vegan parmesan, nutritional yeas, or toasted pine nuts. You’ll still get richness and depth without the dairy.
Serving Suggestions
This sautéed squash and zucchini makes a versatile side for almost any summer main, from grilled chicken and air fryer salmon to burgers or pasta.
It’s also great stirred into pasta, served over grains, or paired with eggs for a simple breakfast or brunch. Leftovers can be added to wraps, salads, or lunch bowls for extra veggies and flavor.
Storage Directions
- Refrigerating: Let the sautéed squash and zucchini cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The squash does not freeze well.
- Reheating: Reheat in a skillet over medium heat for 3–5 minutes, stirring occasionally, until warmed through. You can also microwave in 30-second bursts, stirring in between, until hot. If needed, add a tablespoon or two of oil or water to keep the squash from sticking.
Recipe FAQs:
Nope! You don't need to peel yellow squash. The only squash you should need to peel (or, scoop the flesh out of) are the harder skinned fall squash, like butternut squash or spaghetti squash
Yes, summer squash is a type of yellow squash. Other types of yellow squash include crookneck squash and patty squash. You can use any variety of yellow squash in this recipe as long as they are cut into uniform pieces.
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More Savory Zucchini Recipes
- Air Fryer Zucchini
- Zucchini Fritters
- Cheesy Zucchini Casserole
- Zucchini Lasagna
- Air Fryer Vegetables
- Steak Soup
- Sheet Pan Sausage and Veggies
- Mountain Breakfast Skillet
Sautéed Squash with Herbed Parmesan
Ingredients
- 2 tablespoons olive oil
- 7-8 cups fresh yellow squash and zucchini cut into ¼-inch pieces
- 2 garlic cloves minced
- ½ teaspoon salt plus additional to taste
- freshly cracked pepper
- 1 tablespoon unsalted butter
- ⅓ cup shredded parmesan cheese
- 3 tablespoons minced fresh parsley curly or flat-leaf
Instructions
- Heat the olive oil over medium-high heat in a large sauté pan. Add the yellow squash and zucchini. Sauté, stirring frequently, for 7-9 minutes, or until squash is golden brown and tender.
- Add the minced garlic to the veggies and sauté 1-2 minutes, stirring continually, or until fragrant but not burned.
- Reduce the heat to low. Add the butter to the vegetables and stir until melted. Season the squash with salt and pepper and sprinkle with parmesan cheese and parsley. Serve hot!
Notes
- Refrigerating: Let the sautéed squash and zucchini cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The squash does not freeze well.
- Reheating: Reheat in a skillet over medium heat for 3–5 minutes, stirring occasionally, until warmed through. You can also microwave in 30-second bursts, stirring in between, until hot. If needed, add a tablespoon or two of oil or water to keep the squash from sticking.
- Cut the veggies uniformly. Evenly-sized pieces cook at the same rate and get nicely golden without turning soggy. Aim for ¼-inch thick slices of zucchini and yellow squash.
- Stir regularly, or about every 2-3 minutes. This allows the squash to turn golden and for all the pieces to be evenly exposed to the heat.
- Add garlic at the end. Sautéing the garlic in the last 1–2 minutes prevents it from burning and keeps its flavor sweet and mellow, not bitter.
- Serve immediately. The veggies are best hot off the pan, when the cheese is still melty and the squash is hot and tender with a slight bite. If needed, reheat gently to preserve texture. Overcooking the squash will make it mushy.
We really liked this squash and zucchini recipe. I made it twice so far.
thank you so much for trying and reviewing it, Jane! I am so glad to hear you loved it. 🙂
Chelsea