This simple sauteed zucchini, squash, and onions recipe is a great way to use fresh summer produce and is ready in minutes.
This sauteed squash recipe screams summer with fresh produce like yellow squash, zucchini, bell pepper, and onions.
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What Makes This Recipe a Winner
Using simple ingredients, it's the perfect side dish for busy weeknights and goes with just about any main dish like BBQ chicken.
It doesn't take long to cook on the stove so you aren't heating up your kitchen for very long in the hot summer.
It's a delicious way to use up extra zucchini and squash that's light and nutritious instead of the heaviness found in casseroles or fried options.
Ingredient Info and Substitution Suggestions
If you've ever grown a garden with zucchini and squash, or know someone that does, you're probably familiar with having an overabundance of produce.
If not, they're affordable at most grocery stores or produce stands during summer and pair well with peppers and onions which are also widely available at this time of year.
The garlic and lemon add a ton of fresh flavor and a bit of acidity while finishing with some butter adds just a touch of richness.
Cooking oil - I use avocado oil; olive oil, vegetable oil, etc. work fine
Butter - You can use salted or unsalted, just adjust the added salt accordingly
Onion - I recommend using yellow or Vidalia onions but use your favorite variety. While fresh tastes best onion powder or dried onion can be substituted.
Bell pepper - Use your favorite. I prefer red or orange for this application for taste and color in the overall dish.
Fresh garlic - Minced or pressed. Fresh adds the most flavor but if you don't have it available you can use storebought minced garlic or garlic powder.
Zucchini - If using an extra large zucchini you may want to deseed it as they can be large and unpalatable. No need to peel them unless you prefer it that way.
Yellow squash - If using extra large squash you may want to deseed them as they can be large and unpalatable. No need to peel them unless you prefer it that way.
Note: I don't recommend using frozen squash or zucchini as I think it would be too watery.
Salt and pepper
Lemon zest and juice - These add extra fresh flavor and acidity. Fresh is tastiest but if not available dried zest and bottled juice can be substituted.
Optional garnish ideas: Fresh chopped herbs such as parsley or chives; chopped green onion; cheese such as parmesan or feta.
See the recipe card at the end of this article for quantities.
Instructions
1. Heat/melt oil and butter in a large skillet over medium heat.
2. Once butter is melted, add sliced onion and cook for 3 minutes or until slightly soft and transparent, stirring occasionally.
3. Stir in bell pepper and cook for another 2 minutes, continuing to stir occasionally.
4. Stir in garlic and a pinch of salt and pepper. Cook for about 30 seconds to one minute or until garlic is fragrant. Keep stirring so the garlic doesn't burn.
5. Stir in zucchini and squash along with another pinch of salt and pepper. Cook for about 3 to 5 minutes or until desired tenderness.
6. Turn off the heat. Stir in lemon zest, lemon juice, salt and pepper - each to taste. Stir in an extra 1 to 2 tablespoons of butter for a bit of extra richness. Serve and enjoy.
Equipment
Here is the kitchen equipment I used to make this recipe. I try to link to the exact items I used or something very similar when they aren't available.
- Cutting board
- Knife
- Garlic press (optional but is my preferred way of preparing garlic)
- Large skillet
- Cooking spatula
- Citrus zester
- Citrus juicer
Storage and Reheating
This dish is best eaten at the time of preparation as it can get overcooked and watery with reheating.
That said, it can be kept in the refrigerator in a covered container for up to 3 days.
It can then be reheated in the microwave or in a skillet/pot on low until warmed through.
Top tip
If you start to see the zucchini and squash turn a dull, less bright shade of green/yellow I'd remove the veggies from the heat unless you want super soft veggies.
If you want vegetables that still have a bit of a bite they really don't take long to cook and should still be vibrant in color.
FAQ
Do you remove the seeds from zucchini/squash before cooking?
I try to get zucchini/squash in the smaller to medium size where the seeds are also small and don't need to be removed. If using larger squash with unpalatable seeds, or if you don't like the seeds at all, you can certainly remove them before cooking.
Why is my sauteed zucchini bitter?
This is likely no fault of your own as some zucchini is just bitter from its growing conditions, cooked or not. You may want to taste a raw piece before cooking to check. If it is bitter, some say sprinkling with salt and letting it sit for about 15 minutes before rinsing and patting dry can help draw out the bitterness.
Related
Looking for other recipes like this? Try these:
Pairing
I find that sauteed squash and zucchini goes great with these recipes:
Sauteed Zucchini, Squash, and Onions Recipe
Ingredients
- 1 tablespoon neutral oil of choice
- 3 to 4 tablespoons butter, divided
- 1 small to medium onion, sliced into quarter-moon slices
- 1 small to medium bell pepper, cut into bite-sized slices (I use red)
- 4 to 6 garlic cloves, minced
- 2 small to medium zucchini, sliced into half-moon slices about ¼ to ½ inch thick
- 2 small to medium yellow squash, sliced into half-moon slices about ¼ to ½ inch thick
- Salt to taste
- Ground Pepper to taste
- 1 lemon, zested and juiced
Instructions
- Heat/melt 1 tablespoon of oil and 2 tablespoons of butter in a large skillet over medium heat.
- Once butter is melted, add sliced onion and cook for 3 minutes until slightly soft and transparent, stirring occasionally.
- Stir in bell pepper and cook for another 2 minutes, stirring occasionally.
- Stir in garlic and a pinch of salt and pepper. Cook for about 30 seconds to one minute or until garlic is fragrant. Keep stirring so it doesn’t burn.
- Stir in zucchini and squash along with another pinch of salt and pepper. Cook for about 3 to 5 minutes or until desired doneness.
- Turn off the heat. Stir in lemon zest and juice, salt, and pepper - each to taste. Stir in an extra 1 to 2 tablespoons of butter as desired. Serve and enjoy.
Notes
Optional garnish idea: fresh chopped herbs such as parsley or chives; thinly sliced green onion; cheese such as parmesan or feta.
Salted or unsalted butter can be used, just be mindful of the additional salt you add accordingly.
Leftovers can be stored covered in the refrigerator for up to 3 days. Reheating on low is recommended to lower risk of overcooking.
Find step-by-step photos, cooking tips, ingredient substitutions, and more in the original article located at https://smartsavvyliving.com.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 147Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 193mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 2g
Nutrition information may not be accurate. Optional ingredients, garnishes, and toppings aren't included. Nutrition information is calculated automatically by and provided by Nutritionix. Exact nutrition information depends on the specific ingredients, brands, and amounts you use. For more precise nutrition values please input the exact ingredients, brands, and amounts into your preferred nutrition calculator.