Sauteed Squash and Zucchini is a combination of summer squash, zucchini, sweet onions, and garlic, quickly sauteed together and topped with cheese for a fast and delicious summer side dish.
Course Side Dish
Cuisine American
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Calories 85kcal
Author Michelle
Ingredients
2tablespoonsbutter
2yellow summer squashhalved and sliced (about ⅓-inch thick)
2zucchini squashhalved and sliced (about ⅓-inch thick)
½an onionsliced
3garlic clovesminced
Salt and pepperto taste
a dash of red pepper flakes
½cupfreshly grated Parmesan
Instructions
In a large skillet over medium heat, melt butter.
Add zucchini, squash, onion, and garlic.
Cook over medium heat until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes.
Remove from heat. Season with salt, black pepper, and red pepper flakes to taste. Sprinkle parmesan. Cover to allow to melt.
Serve immediately.
Video
Notes
Don't stir too frequently. Allow it to sit in a smooth layer to allow a little caramelization and prevent sogginess.
Make it vegan or dairy free by using olive oil or avocado oil instead of butter.
Storage: Store in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or on the stovetop.
Freezer Directions: Zucchini and squash freezes well. They can be sliced, transferred to a freezer bag, and frozen for up to 3 to 6 months. To use, follow recipe and just add the frozen zucchini and squash into the recipe at the specified time. Cook time will increase to account for the frozen vegetables.