Garlic Yellow Squash and Zucchini

Finding a simple side dish that makes the most of summer’s bounty without spending hours in the kitchen can feel impossible. Between work, family dinners, and everything else on your plate, you need recipes that come together quickly but still taste homemade and fresh.

That’s exactly why this sautéed zucchini and yellow squash recipe is a total game-changer. It takes just 15 minutes from start to finish, uses basic ingredients you probably already have, and works with practically any main course you’re serving.

What Kind of Zucchini and Yellow Squash Should I Use?

For this recipe, you’ll want to stick with smaller zucchini and yellow squash rather than the giant ones you sometimes see at the farmers market. Smaller squash are more tender and have fewer seeds, which means better texture and flavor in your finished dish. If you can only find larger squash, that’s okay – just scoop out the seedy center before dicing them up. Look for squash that feel firm when you give them a gentle squeeze, and avoid any with soft spots or wrinkled skin. Fresh squash should have a slight shine to the skin and feel heavy for their size.

Options for Substitutions

This simple side dish is easy to customize based on what you have in your kitchen:

• Butter: If you’re out of butter, just use a full tablespoon of olive oil instead. You can also try coconut oil for a slightly different flavor.
• Yellow crookneck squash: Can’t find yellow squash? You can use all zucchini or try pattypan squash for a fun twist. The cooking time stays the same.
• Zucchini: Similarly, if you only have yellow squash on hand, go ahead and use all yellow squash. The flavor will be just as good.
• Parmesan cheese: Feel free to swap Parmesan with Romano, Asiago, or even nutritional yeast if you’re looking for a dairy-free option. You could also skip the cheese altogether and add fresh herbs like basil or thyme instead.
• Olive oil: Any neutral cooking oil works here – try avocado oil, vegetable oil, or even melted butter if you prefer a richer taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with sautéed squash is overcrowding the pan, which causes the vegetables to steam instead of getting those nice golden edges – if your pan looks packed, cook in two batches instead.

Another common error is stirring too frequently, as the recipe wisely suggests letting the squash sit undisturbed for 2-3 minutes first to develop a light caramelization that adds tons of flavor.

To avoid watery, mushy squash, make sure your pan and oil are properly heated before adding the vegetables, and resist the urge to cover the pan with a lid during cooking.

If you want extra flavor, try adding a minced garlic clove during the last minute of cooking, but watch it carefully since garlic burns quickly and can turn bitter.

What to Serve With Yellow Squash and Zucchini?

This sautéed squash makes a perfect side dish for just about any protein you’re cooking up for dinner. I love serving it alongside grilled chicken, pan-seared pork chops, or even a simple piece of baked fish – the light, buttery flavors complement everything without stealing the show. If you want to make it more of a complete meal, toss the cooked squash with some pasta, add a bit more Parmesan, and drizzle with extra olive oil. You could also serve it with rice pilaf and your favorite protein for an easy weeknight dinner that comes together in no time.

Storage Instructions

Store: Keep your sautéed squash in an airtight container in the fridge for up to 3 days. The texture will soften a bit as it sits, but it still tastes great tossed into pasta, scrambled eggs, or eaten as a quick side dish.

Reheat: Warm it up in a skillet over medium heat for a few minutes until heated through. You can also microwave it, but the stovetop method helps keep some of that nice texture instead of making it too mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 110-140
• Protein: 3-4 g
• Fat: 6-8 g
• Carbohydrates: 13-17 g

Ingredients

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 2 medium zucchini (cut into 1/2-inch thick half-moons)
• 2 medium yellow squash (cut into 1/2-inch thick half-moons)
• 1 clove garlic, minced
• 1/8 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese

Step 1: Prepare the Vegetables

• 2 medium zucchini
• 2 medium yellow squash
• 1 clove garlic, minced

Cut the zucchini and yellow squash into 1/2-inch thick half-moons, keeping them roughly uniform in size so they cook evenly.

Mince the garlic and have all ingredients measured and ready before you start cooking—this ensures you can focus on proper searing without interruption.

Step 2: Heat the Pan and Sear the Squash

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• squash and zucchini from Step 1
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Heat the butter and olive oil in a large skillet over medium heat until the butter is foaming and the oil shimmers.

Add the zucchini and yellow squash in a single layer, then sprinkle with sea salt and black pepper.

Resist the urge to stir—let them sit undisturbed for 2-3 minutes to develop a golden, caramelized crust on one side.

I find this initial searing creates a much better texture than stirring constantly from the start.

Step 3: Finish Cooking and Build Flavor

• garlic from Step 1
• 1/8 tsp red pepper flakes
• seared vegetables from Step 2

Stir the vegetables and add the minced garlic and red pepper flakes, cooking for another 5-7 minutes until the squash is tender and the garlic is fragrant.

The vegetables should be soft but still hold their shape.

I like to add the garlic after the initial sear so it doesn’t burn and develops a sweeter, more delicate flavor.

Step 4: Finish and Serve

• 1/4 cup freshly grated Parmesan cheese
• cooked vegetables from Step 3

Remove from heat and top with freshly grated Parmesan cheese if desired.

Serve immediately while the vegetables are still warm and the cheese melts slightly into the dish.

Garlic Yellow Squash and Zucchini

Delicious Garlic Yellow Squash and Zucchini recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 125 kcal

Ingredients

  

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 2 medium zucchini (cut into 1/2-inch thick half-moons)
• 2 medium yellow squash (cut into 1/2-inch thick half-moons)
• 1 clove garlic, minced
• 1/8 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese

Instructions

 

• Cut the zucchini and yellow squash into 1/2-inch thick half-moons, keeping them roughly uniform in size so they cook evenly. Mince the garlic and have all ingredients measured and ready before you start cooking—this ensures you can focus on proper searing without interruption.
• Heat the butter and olive oil in a large skillet over medium heat until the butter is foaming and the oil shimmers. Add the zucchini and yellow squash in a single layer, then sprinkle with sea salt and black pepper. Resist the urge to stir—let them sit undisturbed for 2-3 minutes to develop a golden, caramelized crust on one side. I find this initial searing creates a much better texture than stirring constantly from the start.
• Stir the vegetables and add the minced garlic and red pepper flakes, cooking for another 5-7 minutes until the squash is tender and the garlic is fragrant. The vegetables should be soft but still hold their shape. I like to add the garlic after the initial sear so it doesn't burn and develops a sweeter, more delicate flavor.
• Remove from heat and top with freshly grated Parmesan cheese if desired. Serve immediately while the vegetables are still warm and the cheese melts slightly into the dish.