This simple zucchini and yellow squash recipe is healthy and delicious! You’ll love it as a side dish or an addition to other recipes.  

If you haven’t had a sauteed zucchini and yellow squash recipe, I highly recommend you get on the bandwagon. Not only are these summer squashes extremely nutritious, but they’re also quite tasty when prepared properly! In fact, my hubby thought he didn’t like zucchini until I prepared this simple recipe for him and I’m proud to say he now actually requests it!

Come with me and I’ll show you why you’ll love it, what’s in the recipe, how to make it and more!

Why You’ll Love this Zucchini and Yellow Squash Recipe

• You’ll love how quick and easy this recipe is to make.
• These summer squashes are packed full of nutrients making them very good for you.
• It’s exciting when healthy cuisine is also delicious.
• The zesty seasoning is an enjoyable addition to this dish.
• This recipe works well not only as a side dish, but as an added ingredient to other recipes.

What’s in this Recipe?

Zucchini – Pick out a zucchini that has nice shiny green skin and is without bruises or too many blemishes. Avoid squash that is light weight or bends easily as it’s past it’s prime. You’ll want it to have a little weight to it and not be too big (under 8 or 9 inches).

Yellow Squash – I like to get straight neck yellow squash as the width is often similar to zucchini. Crooked neck yellow squash works well too, just cut it into small pieces when prepping as the body is more bulbous. Suggestions for picking out a nice yellow squash are the same as picking out a zucchini except you’ll be looking for nice yellow skin instead.

Olive Oil– You’ll sauté the squash in the skillet with olive oil.

Seasoning – There are a lot of options for seasoning. This recipe is a staple in our home and this is a great seasoning combination for the squash:

• • • Garlic Powder
    • Onion Powder
    • Chili Powder
    • Paprika
    • Parsley Flakes
    • Cracked Black Pepper
    • Salt

How to make this Zucchini and Yellow Squash Recipe

First, I rinse and dry both squashes well.

Then, I chop the ends off and throw them away.

Next, I cut both the zucchini and yellow squash into “coins,” about a quarter inch thick. If there are larger piece, I chop them in half again creating “half coins.” My goal is to make the pieces somewhat close to the same size.

After all the chopping is done, I add all the seasoning to a small bowl and mix it together.

Next, I heat the olive oil in a medium-sized skillet on medium heat.

When the oil thins out and moves around the pan quickly and easily, but before it smokes, I add the squash. I quickly stir and spread out the “coins.”

Then, I quickly add the seasoning evenly over the squash and stir, shake and flip the pieces for a few minutes.

Next, to make sure it’s done, I pierce a piece or two of each squash with a fork. The fork should go in easily, but the squash should still have some structure to it (you do not want it to be mushy).

Lastly, I plate it up and dig in to this healthy and appetizing little squash recipe or add it to whatever else I’m making.

What Goes Well with Zucchini and Yellow Squash Recipe?

Meat and Potato or Rice – This simple side dish goes well alongside your favorite Steak, Pork, Poultry or Fish. Add a potato or rice and you have a complete meal.

Chicken, Beans and Rice Bowl – Make an easy lunch or dinner bowl by adding the squash to a bowl with shredded or cubed chicken, red or black beans and white or brown rice. Top the bowl with a favorite sauce or salsa that you have on hand and VIOLÁ, you have an easy and tasty meal.

Burrito – Add the squash to a burrito with ground taco meat and Spanish rice. Top with hot sauce, sour cream and/or guacamole for a delicious lunch or dinner. Pair the squash with eggs and cheese and hot sauce to make a breakfast burrito.

Making Ahead, Storing and Reheating Leftovers

Making Ahead

The squash is quick and easy to make, so I recommend serving it freshly cooked. I often chop the squash ahead of time or chop extra when making it and store it in a baggie in my vegetable drawer in the fridge. It stays fresh for a week plus.

Storing Leftovers

Although this side dish is best served fresh, you can safely store leftovers in the fridge for up to three days. Freezing the cooked squash is not recommended.

Reheating Leftovers

Leftovers can be rewarmed in the microwave. The amount of time needed to reheat the squash varies depending on how much you have leftover but be conservative on the amount of time you choose to maintain the best possible texture and avoid overcooking.

Thank you for making this quick and healthy zucchini and yellow squash recipe with me. I hope you enjoy it! Let me know what you think in the comments below.

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