Name: Sautéed Zucchini and Yellow Squash with Red Onion
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced into half-moons; 2 medium yellow squash, sliced into half-moons; 1 small red onion, thinly sliced; 2 tbsp olive oil; 2 cloves garlic, minced; Salt, to taste; Black pepper, to taste; 1 tbsp fresh parsley or basil, chopped (optional for garnish)

Jump to Recipe

Sautéed Zucchini and Yellow Squash with Red Onion is a simple, colorful, and flavorful vegetable side dish. Lightly caramelized and seasoned, this quick stovetop recipe highlights the natural sweetness and texture of fresh summer squash.

Why You’ll Love This Recipe

This dish is light yet satisfying, incredibly easy to prepare, and full of garden-fresh flavor. It’s a healthy way to enjoy seasonal vegetables, perfect for pairing with grilled meats, pasta, or rice. The addition of red onion adds depth and sweetness, while fresh herbs brighten every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Zucchini, sliced into half-moons
Yellow squash, sliced into half-moons
Red onion, thinly sliced
Olive oil
Salt and black pepper
Fresh herbs (such as parsley, thyme, or basil)
Garlic, minced (optional)
Red pepper flakes (optional)

directions

Heat olive oil in a large skillet over medium heat.
Add sliced red onions and cook for 2–3 minutes until slightly softened.
Stir in zucchini and yellow squash. Cook, stirring occasionally, for 7–10 minutes, until tender and lightly browned.
Add salt, pepper, and optional garlic or red pepper flakes.
Remove from heat and toss with fresh herbs.
Serve warm as a side or over grains for a light main.

Servings and timing

Serves 4.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

Add halved cherry tomatoes for a burst of color and acidity.
Sprinkle with grated Parmesan cheese before serving.
Use Italian seasoning or lemon zest for added flavor.
Mix in chickpeas or white beans to make it more filling.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Avoid microwaving, as it may make the vegetables soggy. Not suitable for freezing due to high water content.

FAQs

1. Can I use only zucchini or only yellow squash?

Yes, you can use either one. The combination adds visual variety and flavor depth, but both work individually.

2. How do I prevent the squash from getting mushy?

Cook over medium-high heat and avoid overcrowding the pan. Stir occasionally but not too frequently.

3. Can I roast the vegetables instead?

Yes, toss with oil and roast at 425°F (220°C) for 20–25 minutes until golden.

4. What herbs pair best with this dish?

Parsley, basil, thyme, oregano, or dill all complement squash beautifully.

5. Is this dish vegan?

Yes, it’s completely plant-based and dairy-free as prepared.

6. Can I make it ahead of time?

It’s best fresh, but can be made a few hours in advance and gently reheated.

7. Do I need to peel the squash?

No, the skin is thin and edible. Just wash and slice.

8. Can I add cheese?

Yes, try feta, goat cheese, or Parmesan for a salty, creamy finish.

9. Can I grill the vegetables instead?

Absolutely. Grilling adds a delicious smoky flavor—just slice thicker to avoid burning.

10. What dishes does this pair well with?

Grilled chicken, fish, pasta, rice bowls, or crusty bread make excellent pairings.

Conclusion

Sautéed Zucchini and Yellow Squash with Red Onion is a fresh, fast, and healthy side dish that celebrates summer produce. With a handful of ingredients and a single skillet, you’ll have a light, flavorful recipe ready in minutes—perfect for any meal.