Sauteed yellow squash is a quick and easy vegetable side dish that is packed with flavor and ready in minutes. This delicious summer squash is seasoned with fresh herbs and just a bit of salt and pepper to really enhance its flavor. The simplicity is key to letting the subtle flavors of this tasty squash shine.
This sauteed yellow squash is a fast and tasty vegetable side dish. With just a few staple ingredients, you'll want to add this recipe to your list of go-to sides.
Summer squash has a sweet and mildly nutty flavor that pairs well with just about anything. Add a sprinkle of Parmesan cheese and lemon juice, and even the kids will want to eat their vegetables.
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🥘 Ingredients
This recipe only calls for 4 simple ingredients. The optional lemon juice and Parmesan cheese aren't essential, but they make the squash extra tasty.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Yellow Squash - 6 medium yellow squash (small to medium - washed, trimmed, and sliced into crescents).
- Parsley - ½ teaspoon of parsley.
- Salt and Pepper - ¼ teaspoon each of salt & pepper (to taste).
- Lemon Juice (optional) - 1 tablespoon of lemon juice (fresh or bottled).
- Parmesan Cheese (optional)- Grated Parmesan cheese.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Sauteed Yellow Squash
This is a quick and easy recipe. All you will need is a large skillet or frying pan, cutting board, and kitchen tongs.
This recipe makes 6 servings of sauteed yellow squash, so there is plenty for the whole family.
- Heat pan. In a large skillet or frying pan, heat 1 tablespoon extra virgin olive oil over medium-high heat.
- Season and saute. Once the pan is hot, add the 6 medium sliced squash. Season with ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon parsley then toss to combine. Cook the squash for 5-10 minutes, stirring frequently, or until it reaches your preferred level of tenderness.
- Add the optional ingredients. Remove your skillet or frying pan with the sauteed yellow squash from heat and squeeze the optional 1 tablespoon lemon juice over the top. Sprinkle with Parmesan cheese, if using, and toss until well-coated.
- Finish and serve. Serve immediately while warm.
It pairs well with any main course. Try it with our roasted sasso chicken or pan seared red snapper recipes. Enjoy!
💭 Angela's Tips & Recipe Notes
- Use about 4-6 medium or 6 smaller yellow squash. You will need about six cups total of sliced summer squash for this recipe.
- For an extra rich flavor, add a tablespoon of butter to the squash just before serving.
- If desired, you may add a sliced yellow onion or sprinkle of crushed red pepper flakes. Sliced red peppers are also delicious when sauteed with summer squash.
- Thinly sliced squash will take roughly 5-6 minutes to cook (depending on how tender you like it). If you prefer thicker slices, it will take about 10 minutes for the squash to be fork-tender.
🥡 Storing & Reheating
Keep leftover squash refrigerated in an airtight container for up to 3-4 days. I do not recommend freezing it because it will become soggy.
Heat leftovers in a skillet over medium-high heat with some olive oil. Toss occasionally until heated through.
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❓ Recipe FAQs
When grocery shopping, look for vibrant and firm yellow squash. If it has a few scratches on them, that's okay. Do not choose any squash that has wrinkly skin or soft spots.
Summer. Yellow squash prefers the heat of the summer, although, you will be able to purchase them year-round.
Absolutely not! If you prefer to peel your squash, that won't take away from it's incredible flavor, however it is not needed unless you want to cut off a blemish.
😋 Delicious Yellow Squash Recipes
- Grilled Yellow Squash- A delicious recipe that will go with any barbecue protein that you plan to grill.
- Roasted Yellow Squash- Perfectly tender roasted squash with garlic and Parmesan cheese.
- Baked Parmesan Yellow Squash- Try this healthy baked squash recipe the next time you are making family dinner.
- Zucchini Squash Casserole- Zucchini squash casserole is filled with a creamy cheesy sauce that everyone will love.
- Air Fryer Squash- This air fryer squash recipe is practically hands-off, it couldn't be easier.
- Sauteed Zucchini and Yellow Squash- If you have some zucchini and yellow squash on hand, this is a quick and easy recipe to try.
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📖 Recipe Card
Sauteed Yellow Squash
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 6 medium yellow squash (small to medium - washed, trimmed, and sliced into crescents)
- ½ teaspoon parsley
- ¼ teaspoon each, salt & pepper (to taste)
- 1 tablespoon lemon juice (optional)
- Parmesan cheese (optional)
Instructions
- In a large skillet or frying pan, heat extra virgin olive oil over medium-high heat.
- Once the pan is hot, add the sliced squash. Season with salt, pepper, and parsley then toss to combine. Cook the squash for 5-10 minutes, stirring frequently, or until it reaches your preferred level of tenderness.
- Remove your skillet or frying pan with the sauteed yellow squash from heat and squeeze the optional lemon juice over the top. Sprinkle with Parmesan cheese, if using, and toss until well-coated.
- Serve immediately while warm.
Notes
- Use about 4-6 medium or 6 smaller yellow squash. You will need about six cups total of sliced summer squash for this recipe.
- For an extra rich flavor, add a tablespoon of butter to the squash just before serving.
- If desired, you may add a sliced yellow onion or sprinkle of crushed red pepper flakes. Sliced red peppers are also delicious when sauteed with summer squash.
- Thinly sliced squash will take roughly 5-6 minutes to cook (depending on how tender you like it). If you prefer thicker slices, it will take about 10 minutes for the squash to be fork-tender.
- To store: Keep leftover yellow squash refrigerated in an airtight container for up to 4 days. I do not recommend freezing it because it will become soggy.
- To reheat: Heat leftovers in a skillet over medium-high heat with some olive oil. Toss occasionally until heated through.
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