The perfect late-summer farmers market recipe, this Sautéed Yellow Squash and Zucchini is a light, yet satisfying side dish that makes the most of the season’s bounty.
Our sweet boy, Bill (see a picture below), 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 Yellow Squash and Zucchini Recipe.
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 squash part of it is the important part to note. 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.
And this veggie side dish is one I’ve been making for a while now, so it’s centering 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 — do yourself a favor and go through the extra hassle of dicing the fresh cloves — and just the right amount of salt brings out the squash flavors like you may have never experienced before.
At least, that’s how it was for me. And the result is a gluten-free and vegan summer squash recipe I’ve craved during hard times as well as good ones. A few bites and I hope you crave it, too.
These stir fry zucchini and squash are…
- Slightly garlicky
- Surprisingly addictive
Fresh zucchini and squash are so much better this late summer time of year. Make the most of it with this recipe that highlights the delicate, nutty, and slightly sweet profile of these delicious veggies.
Do you peel yellow squash?
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
Is yellow squash the same as summer squash?
For the most part, yes! Yellow squash is a wide category for all the late-summer yellow squash, and summer squash is a certain type of yellow squash.
So, all summer squash are yellow squash, but not all yellow squash are summer squash!
How do you clean and cut summer, or yellow squash?
It’s pretty straightforward, thankfully. 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 and you can slice them up to cook!
Other delicious vegetable recipes you might like:
- 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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Make the most of your farmer's market haul with this tender and sweet fresh squash and zucchini dish.
Use whatever yellow squash and zucchini you can find and enjoy. I used yellow crookneck squash, zucchini, and yellow patty squash.
Make this recipe vegan by using all olive oil instead of butter. This recipe makes a lot of veggies, too. Though it stores well as leftovers, you can just cut the recipe in half if you don't need as many veggies.
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2.5-3 lbs fresh yellow squash and zucchini; whatever sizes and shapes you can find and enjoy -- cut into about 1 inch by 1/4 inch coins
- 1 large or 2 small garlic cloves, diced
- 1/2 teaspoon salt
- freshly cracked pepper
1. Bring a large sauté pan to heat over medium-high heat.
2. Add the butter and oil to the pan and melt until butter starts sizzling.
3. Add in the squash and sauté, stirring frequently, for 6-8 minutes, or until squash is lightly browned in places and is tender and just barely translucent.
4. Add garlic to the pan and sauté for another minute, stirring continually. Season with salt and pepper, remove from the heat and serve!
1. These leftovers keep covered in the fridge for 4-5 days.
Amount Per Serving Calories 134Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 138mgCarbohydrates 19gFiber 6gSugar 11gProtein 4g
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 dieticians 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.