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Easy Sauteed Zucchini and Squash

A quick and delicious sautéed dish featuring zucchini and squash, perfect for busy weeknights and packed with nutritious flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tbsp salted butter (or olive/oil for vegan) Adds richness and flavor.
  • 1/2 whole white or yellow onion (diced) Provides a sweet base.
  • 4 cloves garlic (diced) Enhances the flavor profile.
  • 1 whole summer squash (halved and cut into half moons) Adds a slightly sweet texture.
  • 1 whole zucchini squash (halved and cut into half moons) Offers a tender bite and nutrition.
  • 1 tsp celtic sea salt Enhances all flavors.
  • 1 tsp fresh cracked black pepper Adds a touch of heat.
  • 1 tsp Italian herbs Brings depth and aroma.

Method
 

Cooking
  1. In a heavy nonstick pan, add the butter (or olive oil) and heat it over medium-high heat until melted and foamy.
  2. Add the diced onion and garlic to the pan and cook for 5 minutes, stirring occasionally to prevent burning. The onions should become slightly browned and fragrant.
  3. Introduce the summer squash and zucchini to the pan. Season generously with the salt, pepper, and Italian herbs.
  4. Continue cooking the vegetables for another 8-10 minutes, stirring occasionally, until they are softened and beautifully browned.
  5. Enjoy this dish fresh off the stove to capture the best flavors!

Notes

Serve hot garnished with fresh herbs or parmesan cheese. Store leftovers in an airtight container for up to three days. Can be frozen for up to three months.