Sauteed Zucchini and Squash

It does not get much easier than this simple recipe for Sauteed Zucchini and Squash. Fresh zucchini, yellow squash, and carrot ribbons are lightly sauteed in butter for a quick and healthy side dish. 

This simple vegetable saute is one of my favorite zucchini and squash recipes. It is light, fresh, and comes together with just a handful of ingredients. It makes a great side dish to serve along with Grilled Shrimp or Honey Garlic Pork Chops.

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.

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 to create vegetable ribbons is a peeler--no fancy tools necessary! 

• Thoroughly wash and dry vegetables.
• Peel off outer skin if desired, I find that this is not necessary.
• Using your vegetable peeler, make long strands of ribbons

How to Saute Zucchini and Squash

This easy vegetable saute is ready in less than 15 minutes.

• 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.

Pro Tips for 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
• Zucchini Bread
• Ratatouille
• Chocolate Zucchini Muffins
• Grilled Vegetable Kabobs

Sauteed Zucchini and Squash

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

5 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

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
• ▢ 1 large yellow squash
• ▢ 3 carrots
• ▢ salt and pepper to taste

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Instructions

• Thoroughly wash and dry vegetables. Using a vegetable peeler, make long strands of ribbons
• 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. 
• Add in salt and pepper to taste. Top with chopped parsley if desired.

Equipment Needed

• vegetable peel

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

Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 65mg | Potassium: 569mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8053IU | Vitamin C: 31mg | Calcium: 40mg | Iron: 1mg

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This post was originally published in 2018 but was updated in 2020.