Sautéed Squash with Herbed Parmesan
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! 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 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
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.
- 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.
Nutrition
Serving: 1gCalories: 148kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 6mgSodium: 194mgFiber: 6gSugar: 12g
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