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Alright, let’s talk about summer. Hot days, backyard cookouts, and gardens overflowing with veggies. If you’ve got a zucchini or two (or five) piling up on the counter, this is your sign to make something good — real simple, real fast.
This yellow squash and zucchini recipe? It’s the kind of side dish that doesn’t try too hard but still shows up looking and tasting great. Just a skillet, a few basic ingredients, and a little patience while it sizzles. That’s all it takes.
And honestly, it’s one of those dishes that feels like home. Not fussy, not flashy, but warm and comforting in the best way. Whether you’re feeding a crowd or just want something tasty with your grilled chicken, this fits the bill.
Why This Works So Well in the South (and Everywhere Else)
Summer squash grows like crazy down here. Like, you blink and your neighbor leaves six on your porch. So recipes like this? They’re lifesavers. No waste, just flavor.
It’s not just about using up what’s in season — though that helps — it’s about how easy it is to get dinner on the table without losing your cool in the heat. One pan, minimal cleanup, and the kind of smell that makes everyone come running.
Plus, it’s flexible. Got red onion instead of sweet? Works. No vegeta? Swap in bouillon. Want a little kick? Toss in some red pepper flakes. There’s room to play, which is half the fun.
Ingredients Needed for the Recipe
- 2 tablespoons olive oil (or avocado oil if that’s what’s in the cabinet)
- 1 large sweet onion, finely diced (but really, any onion will do)
- 3 zucchinis, sliced into ¼-inch rounds
- 3 yellow squash, same size slices
- ½ teaspoon garlic powder (fresh garlic works too, if you’re feeling fancy)
- ½ teaspoon kosher salt (start here, adjust later)
- ½ teaspoon vegeta (or chicken/vegetable bouillon — same energy)
- Fresh cracked black pepper (don’t skip it, adds a little zing)
That’s it. Short list, big flavor. And if you wanna dress it up? Keep reading — there’s ideas for that too.
How to make Yellow Squash & Zucchini?
Prep the Veggies
Wash those squash and zucchinis real good under cold water. Pat ‘em dry — wet veggies = steamed veggies, and nobody wants that. Chop off the ends, then slice into even rounds. About ¼ inch thick is perfect. Keeps everything cooking at the same pace.
Heat the Skillet
Grab a large skillet — cast iron if you’ve got it, but any heavy pan works. Add the olive oil and set it over medium heat. Let it warm up while you dice the onion. You’ll know it’s ready when the oil shimmers a little, not smokes.
Sauté the Onions
Toss in the onions with a tiny pinch of salt. Let ‘em cook for 2–3 minutes, just until they start to soften and turn translucent. Don’t rush this part — building flavor starts here.
Add the Squash & Zucchini
Now dump in all that sliced squash and zucchini. Sprinkle in the garlic powder, salt, vegeta, and a few cracks of pepper. Stir it all together so the seasoning spreads out evenly.
Cook Until Tender & Slightly Caramelized
Let it cook for about 20 minutes, stirring every 5 or so. You’re looking for tender pieces with a little golden edge — that’s where the flavor lives. If things start sticking, splash in a few tablespoons of water or broth. Just enough to loosen it up, not drown it.
Taste & Season One Last Time
Before you serve, give it a taste. Maybe it needs another pinch of salt. Or more pepper. Or a little love. Adjust it like you mean it, then serve hot.
What If You Want to Roast It Instead?
Yeah, that works too. Sometimes the oven’s just easier — especially if you’re already using it for something else.
Preheat to 425°F. Toss the sliced squash and zucchini with oil and seasonings in a big bowl. Spread ‘em out on a parchment-lined baking sheet — single layer, no crowding, or they’ll steam instead of roast.
Roast for 20–25 minutes, flipping halfway through. They’ll come out tender, golden, and just a little crispy on the edges. Oh, and if you’re feeling wild? Sprinkle some parmesan on in the last 5 minutes. Melty, salty, perfect.
Tips
Don’t overcrowd the pan. Seriously. If the veggies are stacked or touching too much, they’ll steam instead of sauté. And we want that nice sear, not soggy mess.
Use a mix of squash and zucchini — the colors look great together, and the flavor balance is just right. But if you only have one? That’s fine too. Make it work.
Leftovers keep well. Like, 3–4 days in the fridge in an airtight container. They reheat okay, though they’ll be softer. Try tossing them into omelets or grain bowls — gives ‘em a second life.
And if you’re bored? Change it up. Add cherry tomatoes at the end. Or fresh basil. Or a splash of soy sauce and sesame seeds for an Asian twist. This recipe doesn’t mind.
Pairing Ideas That Just Make Sense
This side goes with almost everything. Grilled chicken? Yes. BBQ ribs? Absolutely. Even a simple piece of cornbread and butter makes it a meal.
But if you’re going full southern spread, try it with:
- Southern Cucumber Salad with Onion, Vinegar & Sugar
- Meme’s Southern Fried Corn
- Sauteed Cabbage with Onions
- BBQ Chicken Thighs
- Tomato Gravy over biscuits
It’s the kind of dish that plays well with others. Quiet, tasty, and always welcome at the table.
Easy Yellow Squash & Zucchini Recipe
Description
This easy yellow squash and zucchini recipe is the perfect simple side dish. It comes together in no time at all and is super easy to make on the stovetop or in the oven. It's a totally transformable delicious side dish that works with almost any meal.
Ingredients
Instructions
On the Stovetop (Preferred Method)
-
Heat the Skillet
Add olive oil to a large skillet over medium heat. -
Sauté Onions
Add onion and a pinch of salt. Cook for 3 minutes or until the onions begin to soften. -
Add Vegetables & Seasonings
Add chopped zucchini, yellow squash, garlic powder, kosher salt, and vegeta (or bouillon). Stir to combine. -
Cook Until Tender
Cook for 20 minutes, stirring every 5 minutes, until vegetables are tender and slightly caramelized. Add a splash of water or broth if sticking occurs. -
Season & Serve
Transfer to a serving dish. Taste and adjust seasoning with more salt and pepper if needed.
In the Oven
-
Preheat Oven
Preheat your oven to 425°F. -
Season Vegetables
In a large bowl, toss sliced squash and zucchini with olive oil, garlic powder, salt, vegeta (or bouillon), and black pepper until evenly coated. -
Prepare Baking Sheet
Line a baking sheet with parchment paper. Arrange vegetables in a single layer without overcrowding.Use two sheets if needed to avoid steaming. -
Roast
Roast for 20–25 minutes, flipping halfway through, until tender and golden brown on the edges. -
Finish & Serve
Remove from oven, let cool slightly, then transfer to a serving dish. Season with extra salt and pepper. Optional: top with Parmesan cheese.
Nutrition Facts
Servings 4
Serving Size 1 cup
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 5gg8%
- Saturated Fat 0.7gg4%
- Trans Fat 0gg
- Cholesterol 0mgmg0%
- Sodium 320mgmg14%
- Potassium 420mgmg12%
- Total Carbohydrate 9gg3%
- Dietary Fiber 2.5gg10%
- Sugars 5gg
- Protein 2gg4%
- Calcium 4% mg
- Iron 6% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it Italian-style: Add minced garlic, red pepper flakes, Italian seasoning, and finish with fresh basil and Parmesan.
- Stir-fry twist: Add soy sauce, brown sugar, bell peppers, and carrots for an Asian-inspired version.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a skillet over medium heat to preserve texture.
Frequently Asked Questions
Can I use frozen squash and zucchini?
Yes, but thaw and drain well first to avoid excess moisture. Fresh is recommended for best texture and flavor.
What can I serve with this side dish?
It pairs beautifully with grilled chicken, BBQ ribs, fried fish, or as part of a summer vegetable medley. Try it alongside Southern Cucumber Salad or Southern Fried Corn.
How do I prevent soggy squash?
Avoid overcrowding the pan, cook on medium heat to allow moisture to evaporate, and don’t add too much liquid. Roasting is also a great way to achieve a firmer texture.