You will never make zucchini and yellow squash another way ever again after making my 20-minute sautéed zucchini and squash in a cast iron skillet. Not only does a cast iron yield incredibly flavorful and evenly cooked squash, but the simplicity of the flavors from the shallot, garlic, and olive oil marinade the squash as it sautès, making this the ultimate vegetable side dish.
This recipe quite literally goes with any meal you can think of. From crispy breaded chicken cutlets to a classic chicken caesar salad wrap, the combinations of pairing are unlimited. Tender, flavorful squash paired with shallots and garlic, you can't go wrong.
TL; DR Summary - Sautéed Squash
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: 15-20 minutes
- 🗝️ Key Ingredients: Squash, garlic, olive oil, shallot, salt
- 📖 Dietary Info: Alliums (onion)
- 😋 Taste: Sweet, buttery, salty
- 💖 Why You'll Love: Sautéed zucchini is very versatile and easy to throw together in a pinch. Perfect for leftovers, meal prep, and kids will devour.
- 🍽️ Best Paired With: Serve alongside oven baked juicy chicken thighs, grilled shrimp skewers, mediterranean meatballs, or with homemade air fryer chicken nuggets.
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Jump to:
- TL; DR Summary - Sautéed Squash
- Trusted Tips and Key Reminders for Sautéed Squash
- Make it Meal Prep Friendly
- Key Ingredients
- Squash Swaps and Substitutions
- How to make sautéed squash
- Mistakes I've Made (so YOU don't have to!)
- Sautéed Zucchini and Yellow Squash FAQs
- Check out these other amazing vegetable recipes
- 20-Minute Sautéed Zucchini and Squash
Trusted Tips and Key Reminders for Sautéed Squash
- Be sure to watch the squash as it cooks so that it does not overcook and become mushy, or too browned.
- Keep the heat at a steady medium to allow the squash to render down evenly.
- Cut the zucchini as evenly as you can. Uneven slices will result in uneven cooking.
Make it Meal Prep Friendly
This recipe is perfect for meal prep! For prepping ahead of time, all you need to do is slice the zucchini, squash, garlic, and shallot, then add the ingredients to a plastic food storage bag for a later date.
Once you are ready to cook, follow the steps in the recipe card below, and store in an airtight container.
If you wanted to divide into smaller containers you can easily do this with this squash recipe, and pair with recipes like Italian baked turkey meatballs or sticky honey chicken.
Key Ingredients
- Yellow Squash: Yellow squash cooks quickly in a skillet and becomes tender while still keeping some texture.
- Zucchini: Adds a second type of summer squash with a mild flavor and tender texture.
- Olive Oil: Helps the squash and aromatics cook evenly while adding a light, savory flavor.
- Shallots: Add a mild, slightly sweet onion flavor to the squash.
- Garlic: Adds savory flavor and depth to the dish.
- Salt: Enhances the natural flavors of the squash and other ingredients.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Squash Swaps and Substitutions
- If you are entirely against using any yellow squash, feel free to use only zucchini. Conversely, if you love yellow squash, use only the yellow squash.
- You can easily swap out the garlic for garlic powder, or if you only have jarred garlic on hand, that works too. Just know, that jarred garlic is very concentrated, and will be a stronger garlic flavor.
- If you are not into using shallots or don't have them on hand, you can swap for a yellow onion or even a sweet onion. Be sure to thinly slice and find yellow onions that are on the smaller side.
How to make sautéed squash
Step 1: Preheat a cast iron pan with olive oil, then sauté the shallots and garlic for 1-2 minutes or until fragrant.
Step 2: Add in the squash, and toss to combine and ensure all of the squash is coated with oil. Season with a pinch of salt, then continue to sauté until the squash browns, softens, and becomes slightly translucent, approximately 10-15 minutes.
Mistakes I've Made (so YOU don't have to!)
- Do NOT overdo it with the olive oil. Zucchini tends to absorb oil, and as zucchini is also very water dense, it will steam more than sauté and not brown as much as you want.
- Do NOT let the zucchini sit on a hot heat for extended periods of time as the sliced squash will get stuck and fall apart. Speaking from sad and unfortunate experience.
Sautéed Zucchini and Yellow Squash FAQs
The best way to prevent this from happening is to cut the squash into thick slices (think ½" slices), preheat the skillet with oil over medium heat, and cook in a single layer without crowding.
To enhance the flavor of the sautéed zucchini, you can add red pepper flakes, paprika, cumin, dried spices like coriander, oregano, dill, thyme.
To store the leftovers, you can add the squash to an airtight container and place in the fridge for 3 days. For reheating, you can add to a skillet with a little butter to alleviate any sticking, and sautè until warm and fragrant.
Check out these other amazing vegetable recipes
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20-Minute Sautéed Zucchini and Squash
Equipment
- Cast Iron
Ingredients
- 1 large zucchini sliced then halved
- 1 large yellow squash sliced then halved
- 1 large shallot thinly sliced
- 3 cloves garlic finely sliced
- 3 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat a cast iron pan with olive oil, then sauté the shallots and garlic for 1-2 minutes or until fragrant.
- Add in the squash, and toss to combine and ensure all of the squash is coated with oil. Season with a pinch of salt, then continue to sauté until the squash browns, softens, and becomes slightly translucent, approximately 10-15 minutes.
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