Sautéed zucchini and yellow squash with garlic and Parmesan cheese is one of the absolute easiest ways ever to enjoy your abundant crop of summer squash. These are two of my favorite veggies, and they are absolutely delicious when pan-fried with garlic and then tossed in Parmesan. Your entire family will enjoy this healthy, easy side dish.
A fantastic side for a meaty main course like my smoked bison prime rib or grilled pork steaks. You could also pair it with these tasty rib recipes!
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I love how easy it is to plant and grow squash and zucchini. On occasion, I may do something with the zucchini blossoms from the garden. And I definitely make zucchini bread with my overgrown zucchini and crook neck squash.
However, this sautéed zucchini and yellow squash with garlic and Parmesan cheese recipe is the 'most frequently used' winner! It's so flavorful and a super easy way to cook up any of your summer squash.
For more ideas on how to use zucchini, check out all of my zucchini recipes!
🥘 Ingredients
When choosing your squash and zucchini at the store, opt for the smaller veggies because they are less watery and have more flavor than the larger squash. The more vibrant the color, the better the flavor!
- Olive Oil - 1 tablespoon of extra viring olive oil.
- Garlic - 1 tablespoon of minced garlic.
- Zucchini - 3 small to medium zucchini (*see note).
- Yellow Squash - 3 small to medium yellow squash.
- Parmesan Cheese - ¼ cup of grated Parmesan cheese.
- Lemon (optional) - ¼ of a lemon.
- Salt & Pepper - Salt & pepper are adjusted to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Sauteed Zucchini and Yellow Squash
This veggie side dish is ridiculously easy to prepare. The only thing you're going to need is a knife and skillet.
When finished, you'll have 6 servings of tender and delicious zucchini and squash.
- Prepare your squash and zucchini. To get started, wash your vegetables and cut the ends off of each one. Next, slice the 2-3 squash and 2-3 zucchini into thin slices.
- Heat pan. Add a tablespoon of olive oil to a large skillet and heat it to medium-high heat.
- Add ingredients. A 1 tablespoon of minced garlic and your sliced zucchini and squash into your heated skillet.
- Sautee. Next, season your veggies with some salt and pepper according to your preference, and then toss the zucchini and squash to ensure they are evenly coated. Cook over medium-high heat for about 6 minutes, or until your squash and zucchini have reached your desired level of tenderness.
- Remove from heat. Once the vegetables are done cooking, remove the skillet from the heat and the juice of ¼ of a lemon, if desired.
- Add cheese and serve. Sprinkle ¼ cup of grated Parmesan cheese over the squash and zucchini and stir until well coated. Serve immediately.
💭 Angela's Pro Tips & Recipe Notes
- Select 2 medium or 3 smaller zucchini and the same with the yellow squash. You will want roughly six cups total of sliced squash for the recipe.
- Thin slices will have an approximate cook time of 6 minutes, depending on how tender you like your squash. If you want thicker slices, the cooking time should be roughly 10 minutes for fork-tender zucchini.
- To store: Place your sauteed zucchini and yellow squash into an airtight container in the fridge for up to 4 days. I don't recommend freezing it.
- To reheat: Heat your zucchini and squash with some olive oil in a skillet that has been heated to medium-high heat. Toss thoroughly until heated through.
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❓ Recipe FAQs
Zucchini and yellow squash are very similar summer squash varieties with the exception of color and shape. (I personally think that yellow squash is just a bit sweeter.)
Zucchini is long and straight with green coloring. There are multiple varieties of zucchini that will affect the shade of green, and there is even a grey zucchini that is usually a light shade of grey-green with spots (aka harukan or calabacita squash, a Mexican food staple).
Yellow squash is usually rounded at the base and tapers up the neck of the squash to where it was attached to the plant stem. Yellow Squash comes in 'straight neck' or 'crook neck' varieties, where the straight neck is exactly what it sounds like while the crook neck makes a hook-like shape with its curved neck.
Both zucchini and yellow squash taste great pan-fried, oven roasted, air fried, skewered, and grilled, and they're even great in soups like my Caldo de Pollo Mexicano (Mexican Chicken Soup)! This is also true of some of my other favorite summer squash varieties like patty pan (or scallop squash), costata romanesco (an Italian heirloom squash), baby round zucchini, and cube of butter squash.
Yep! Both yellow squash and zucchini can be eaten raw. Zucchini does tend to be slightly bitter when raw, though. Squashes, in general, have a better texture and flavor when cooked but can definitely be eaten raw.
Absolutely! Zucchini is packed with antioxidants and important nutrients while still being low in calories, sugar, and fat. Yellow squash is just as healthy.
🫑 More Vegetable Side Dishes
- Baked Parmesan Zucchini Rounds
- Hibachi Vegetables
- Maple Roasted Brussel Sprouts with Bacon and Walnuts
- Skillet Brown Sugar Glazed Carrots
- Roasted Broccoli with Garlic and Parmesan
- Garlic Green Beans
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📖 Recipe Card
Sauteed Zucchini and Yellow Squash
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon garlic (minced)
- 3 zucchini (small to medium - washed, trimmed, and thin sliced)
- 3 yellow squash (small to medium - washed, trimmed, and thin sliced)
- each, salt & pepper (to taste)
- ¼ cup Parmesan cheese (grated, more to taste)
- ¼ lemon (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat a large skillet or frying pan and olive oil over medium high heat. Add garlic, zucchini, and yellow squash.
- Season with salt and pepper, toss to combine. Continue to cook over medium high heat, stirring frequently, until the zucchini and squash reach your desired level of tenderness.
- Once done, remove the zucchini and squash from heat and squeeze the lemon juice over. Sprinkle Parmesan cheese, then stir until well coated.
- Serve immediately.
Notes
- Select 2 medium or 3 smaller zucchini and the same with the yellow squash. You will want roughly six cups total of sliced squash for the recipe.
- Thin slices will have an approximate cook time of 6 minutes, depending on how tender you like your squash. If you want thicker slices, the cooking time should be roughly 10 minutes for fork-tender zucchini.
- To store: Place your sauteed zucchini and yellow squash into an airtight container in the fridge for up to 4 days. I don't recommend freezing it.
- To reheat: Heat your zucchini and squash with some olive oil in a skillet that has been heated to medium-high heat. Toss thoroughly until heated through.
Carole says
I mixed zucchini and squash with spaghetti came out delicious