The perfect summer recipe, Sautéed Zucchini and Yellow Squash with Herbed Parmesan is a fresh, light, savory, and easy side dish.
This recipe was originally published on September 2, 2019. It was updated on July 20, 2021.
Article summary:
In this blog post, we will be making sautéed zucchini and yellow squash with an herbed parmesan topping. This zucchini and yellow squash recipe is fresh, versatile, tender, and a quintessential summer side dish. Read on for illustrated directions on how to make the dish, serving suggestions, recipe pro-tips, and more.
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Table of contents
Original blog post from September 2, 2019, in honor of Bill, our first rescue pup:
Our sweet pup, Bill, passed away this past weekend so it's been a hard week. I've been hanging on Chris and family, our existing dog, Allie, the support of friends, and self-care to get through it. One thing that's been weirdly therapeutic was going to the farmer's market and writing up this sautéed summer squash and zucchini recipe for you.
Writing up a recipe isn't a way you self soothe, you say? Totally get it. Not the first time I've gotten that look.
But, the fresh and local part are carrying a lot of weight these days. Going to the market, seeing people out and about, and taking care of us by buying healthy food has this unique way of lifting me back up.
This veggie side dish is one I've been making for a while now, so it's grounding to return to a dish I've known and loved for some time now.
What seems like a pretty straightforward sautéed veggies recipe ends up being so much more than that with just a few simple ingredients and steps. Fresh garlic, shredded parmesan cheese, minced parsley, and salt bring out the squash flavors in a nutritious dish that soothes from the inside-out.
This sautéed yellow squash and zucchini recipe is...
- Tender
- Sweet
- Garlicky
- Cheesy
Make the most of your fresh squash with this easy and delicious veggie side dish!
Ingredients:
- Zucchini
- Yellow squash - summer squash, crookneck squash, or yellow patty pan squash
- Shredded parmesan cheese
- Minced parsley
- Garlic - fresh is best
- Olive oil
- Unsalted butter
Substitutions:
- Parmesan cheese - grated parmesan cheese can substitute for the shredded cheese
- Garlic - pre-minced and bottled garlic can substitute for the fresh garlic in a pinch
- Parsley - dried parsley can work in place of the fresh parsley. Just use ⅓ of the amount.
How to cook sautéed zucchini and squash:
- Sauté the squash in the olive oil over medium heat, stirring frequently, until squash is golden brown and tender.
- Add the minced garlic to the veggies and sauté 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!
Sautéed zucchini recipe pro-tips:
- Use fresh produce - the fresher the produce, the sweeter and more tender the sautéed veggies will be. Zucchini and yellow squash are at their peak in the mid-to-late summer months but can also be fresh delicious at major grocery stores year round. To know the squash is fresh, look for a smooth skin and firm (but not dense) body.
- Cut the veggies uniformly - uniform veggies will cook the quickest and most evenly. Even if the veggies are different shapes, they should be the same over all volume or size for the best cooking experience.
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.
Just rinse the squash under running cool water and lightly brush the squash with your fingers or a washcloth until all the flecks of dirt are rinsed off. Then, pat dry or air dry the squash before continuing with it in your recipe.
Dietary adaptations:
This recipe is naturally gluten-free, vegetarian, and processed sugar-free. To make it dairy-free and vegan, substitute vegan butter or additional olive oil for the butter and vegan parmesan cheese for the cheese (or omit it all together).
Serving suggestions:
You can serve these sautéed vegetables almost anywhere you want a fresh and easy side dish. I recommend with...
- Sloppy Joes
- Burgers
- Grilled chicken
- Pasta bolognese
- Air fryer salmon
- Lasagna
- Shrimp scampi
Storage tips:
Leftover zucchini keeps covered in the refrigerator for up to 4-5 days. It does not freeze well.
Tools needed to make this recipe:
Other tasty veggie recipes:
- Roasted Tomato and Burrata Salad
- Chickpea & Grilled Corn Salad with Roasted Garlic Salad Dressing
- Blueberry & Avocado Spinach Salad
- Mediterranean Chickpea & Orzo Salad
- Moroccan Chickpea Salad with Carrots
- Air Fryer Green Beans with Lemon
- Air Fryer Sesame Kale Chips
- Baked Spaghetti Squash with Basil Pesto
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Sautéed Zucchini and Yellow Squash with Herbed Parmesan
The perfect summer recipe, this Sautéed Zucchini and Yellow Squash with Herbed Parmesan is a fresh, light, savory, and easy side dish.
Use whatever yellow squash and zucchini you can find and enjoy. Yellow crookneck squash, zucchini, and yellow patty squash all work
Ingredients
- 2 tablespoons olive oil
- 7-8 cups fresh yellow squash and zucchini; cut into ¼-inch pieces
- 2 garlic cloves, diced
- ½ teaspoon salt + additional salt to taste
- freshly cracked pepper
- 1 tablespoon unsalted butter
- ⅓ cup shredded parmesan cheese
- 3 tablespoons minced parsley
Instructions
- Bring the olive oil to heat in a large sauté pan over medium heat. Add in the squash and 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
- Leftovers keep covered in the refrigerator for 4-5 days. They do not freeze well.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 148Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 6mgSodium 194mgCarbohydrates 20gFiber 6gSugar 12gProtein 6g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
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