Zucchini and Squash Saute

This Easy Zucchini and Squash Saute is a great recipe for summer vegetables. Zucchini, yellow squash, and carrot ribbons are sauteed lightly in butter for a quick and healthy side dish. 

Anyone who has a summer garden, is always looking for Zucchini and Squash recipes.

These vegetables flourish in summer gardens and make a great base for an easy side dish.

Even though I have been cursed with a black thumb, I love fresh garden produce and love to be gifted zucchini and squash from neighbors and make my way to farmer’s stands for fresh tomatoes and peppers all summer long.

Zucchini and Squash Saute

Tender ribbons of zucchini and yellow squash are sauteed with ribbons of crisp carrots lightly in butter. The zucchini and yellow squash become tender, while the carrots are still crisp tender, creating the perfect contrast in texture in this simple vegetable side dish.

How To Make Vegetable Ribbons

All you need for vegetable ribbons is a peeler–no fancy tools necessary. And of course you need vegetables!

Vegetables for Vegetable Ribbons

• Carrots
• Zucchini
• Yellow Squash
• Cucumbers
• Eggplant

Any vegetable that has the shape to become long strips is a good candidate for vegetable ribbons.

How to Saute Zucchini and Squash

This easy vegetable saute only takes 2 steps and is ready in less than 15 minutes.

Step One: Prepare the Vegetables

The first step to making any vegetable saute is to prepare the vegetables. For a quick veggie saute, zucchini, yellow squash and carrots are good choices.

• Thoroughly wash and dry vegetables (even organic veggies need washed!)
• Peel off outer skin if desired
• Using your vegetable peeler, make long strands of ribbons

Step Two: Lightly Saute Vegetables

• Over medium heat, add 1 tablespoon butter to a non-stick skillet.
• Add in the veggies and using tongs, twist and flip the veggies as they cook.
• Once the zucchini and squash become tender, remove from heat and season with salt and pepper.

Notes on Simple Veggie Saute

• I love to use butter for this zucchini and squash saute, as the flavor of the butter gives this dish a rich taste. If you need this dish to be Paleo or Vegan, use olive oil.
• You can make veggie saute with just about any vegetables you like that slice well into ribbons. If I don’t have fresh carrots, I use only zucchini and squash. Sometimes I just make a simple zucchini saute using this same method.
• Leftover Vegetable Saute is great to top salads with as well.
• Add in salt and pepper at end of this vegetable saute. This prevents the vegetables from getting soggy, as the salt causes the vegetables to release liquid.

More Zucchini Recipes

• Italian Baked Vegetables
• Whole Wheat Zucchini Bread
• Farmer’s Market Ratatouille
• Chocolate Zucchini Muffins

Zucchini and Squash Saute

Zucchini, yellow squash, and carrot ribbons are sauteed lightly in butter for a quick and healthy side dish. 

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Vegetable Saute, Zucchini Saute

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 4

Calories: 71kcal

Author: Kristen Chidsey

Ingredients

• 1 tablespoon butter
• 1 large zucchini cut into long ribbons
• 1 large yellow squash cut into long ribbons
• 3 carrots peeled, and cut into ribbons
• salt and pepper to taste

Instructions

• In a 10-12 inch saute pan, melt butter slowly over medium-low heat. 
• Add in vegetables and turn heat up to medium high. Saute for 5 minutes, or until zucchini and squash begin to wilt. Turning and flipping veggies as they cook. 

Notes

• If your zucchini and yellow squash are smaller, use 2 of each.
• This recipe is easily doubled or tripled, just be sure to use a large enough saute pan.
• To make this Veggie Saute Vegan or Paleo, use olive oil in place of butter
• Add in salt and pepper at end of this vegetable saute. This prevents the vegetables from getting soggy, as the salt causes the vegetables to release liquid. 

Nutrition Facts

Zucchini and Squash Saute

Amount Per Serving

Calories 71 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 65mg3%

Potassium 569mg16%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 6g7%

Protein 2g4%

Vitamin A 8053IU161%

Vitamin C 31mg38%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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To Make Sauteed Summer Vegetables, You May Need

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