Sauteed Zucchini and Squash🥗 Side
Quick pan-fried zucchini and yellow squash with garlic and herbs. Light, healthy, and ready in minutes.
By Jason Miller, Weeknight Cook & Household Coordinator
The best side dishes do not just fill space on the plate — they earn their spot. This sauteed zucchini and squash is exactly that kind of recipe: simple enough to make on a busy weeknight, flavorful enough to hold its own next to any main course, and satisfying in a way that makes you reach for seconds.
Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.
This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.
Ingredients
- 2 medium zucchini, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 tbsp grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add zucchini and squash in a single layer (work in batches if needed).
- Cook without stirring 2-3 minutes until lightly browned on bottom.
- Flip, add garlic and Italian seasoning, cook 2 more minutes.
- Season with salt and pepper.
- Transfer to serving dish and top with Parmesan.
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