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sauteed squash and zucchini
Abby

Yellow Squash & Zucchini Recipe

This easy yellow squash and zucchini recipe is the perfect simple Southern side dish. Cooked on the stovetop or roasted in the oven, it’s flavorful, healthy, and pairs beautifully with almost any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish, Vegetable
Cuisine: American, Southern
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 large Sweet Onion, finely diced
  • 3 Zucchini, cut into ¼” rounds
  • 3 Yellow Squash, cut into ¼” rounds
  • ½ tsp Garlic Powder
  • ½ tsp Kosher Salt
  • ½ tsp Vegeta or vegetable/chicken bouillon
  • Fresh Cracked Pepper, to taste

Equipment

  • braiser
  • Fry Pan
  • Baking Sheet

Method
 

  1. Add olive oil to a large skillet over medium heat.
  2. Add onion and a pinch of salt and cook for 3 minutes or until onions begin to soften.
  3. Add zucchini, yellow squash, garlic powder, kosher salt, and vegeta (or bouillon).
  4. Cook for 20 minutes, stirring every 5 minutes until slightly caramelized and tender. Add broth or water if sticking.
  5. Transfer to serving dish. Taste and season with salt and pepper as needed.
  6. Preheat oven to 425°F.
  7. In a bowl, toss sliced squash and zucchini with olive oil, garlic powder, salt, vegeta, and pepper.
  8. Arrange slices on parchment-lined baking sheet in a single layer.
  9. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
  10. Let cool slightly, transfer to serving dish, and season to taste. Optional: add parmesan cheese.

Notes

This side dish is flexible—make it on the stovetop for a caramelized finish or roast it in the oven for a hands-free version. Add parmesan cheese after roasting if desired, and adjust seasoning to taste just before serving.