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Sautéed Zucchini, Squash and Onions

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Sautéed zucchini, squash and onions is easy to prepare and loaded with flavor. All you need is sliced zucchini, yellow squash, yellow onion, minced garlic, fresh herbs and lemon zest to create the perfect side dish!

Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.

Sautéed Zucchini, Squash, Onions, Basil, and Lemon Zest in a cast iron skillet.

When you’re looking for an easy and delicious side dish, zucchini is my favorite option. It has a subtle flavor that does not overpower the main course, or whatever vegetables that it is mixed with.

Looking down on sautéed zucchini, yellow squash and onions in a cast iron skillet with a wooden spoon on the right hand side.

What you will need

Sautéed Zucchini, Squash and Onions ingredients.
  • The stars of this dish are the zucchini and yellow squash that are sautéed in olive oil.
  • Thinly sliced onion and minced garlic give this dish an added depth of flavor.
  • Fresh basil and lemon zest add a nice boost of fresh flavor, with sea salt and black pepper bringing it all together.

Be sure to check out the detailed printable recipe card below

More Zucchini and Squash Recipes

Check out Zucchini and Summer Squash Recipes for more delicious recipes, and to learn about the different types of squash!

How to make sautéed zucchini, squash and onions

Heat 2 tablespoons of olive oil in a large skillet over medium heat until it starts to shimmer. Add the zucchini and squash slices and cook until tender, about 6 to 8 minutes.

Sliced zucchini and yellow squash in a cast iron skillet.

Remove the squash from the skillet and set aside.

Sautéed zucchini and squash in a small bowl.

Reduce the temperature to medium and heat the remaining tablespoon of oil. Add the onion slices and cook until golden brown, about 5 to 7 minutes.

Onion slices sautéed in a cast iron skillet.

Next, add the garlic, salt and pepper and cook for an additional 2 minutes, stirring constantly to keep the garlic from burning.

Return the squash to the skillet and toss to combine. Cook until heated through, about 2 more minutes.

Remove from heat and garnish with basil and lemon zest before serving.

Sautéed zucchini, yellow squash, onion, garlic, basil and lemon zest in a cast iron skillet.

Recipe Notes & Tips

  • Substitute thyme, oregano, or any other herb that you like for the basil.
  • Don’t have fresh basil? Substitute 0.5 teaspoon of dried.
  • All stoves cook differently, adjust cooking time accordingly.

Tools used to create this recipe

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Serving Suggestions

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Enjoy!!

Sautéed Zucchini, Squash, Onions, Basil, and Lemon Zest in a cast iron skillet.

Sautéed Zucchini, Squash and Onions

All you need is sliced zucchini, yellow squash, onion, minced garlic, fresh herbs and lemon zest to create the perfect sautéed side dish!
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Course: Side Dish
Cuisine: Mediterranean
Keyword: one skillet squash and onions
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 135kcal
Author: Lisa Johnson

Equipment

  • Skillet

Ingredients

  • 3 tablespoons olive oil divided
  • 1 large zucchini or two small, sliced .25-inch thick
  • 1 large yellow squash sliced .25-inch thick
  • 1 medium yellow onion thinly sliced
  • 3 large cloves garlic minced
  • 0.5 teaspoon sea salt
  • .25 teaspoon black pepper
  • 6 fresh basil leaves or 4 large – thinly sliced or torn
  • 1 lemon zested

Instructions

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat until it starts to shimmer. Add the zucchini and squash slices and cook until tender, about 6 to 8 minutes. Remove the squash from the skillet and set aside.
  • Reduce the temperature to medium and heat the remaining tablespoon of oil. Add the onion slices and cook until golden brown, about 5 to 7 minutes.
  • Next, add the garlic, salt and pepper and cook for an additional 2 minutes, stirring constantly to keep the garlic from burning.
  • Return the squash to the skillet and toss to combine. Cook until heated through, about 2 more minutes.
  • Remove from heat and garnish with basil and lemon zest before serving.

Notes

  • Substitute thyme, oregano, or any other herb that you like for the basil.
  • Don’t have fresh basil? Substitute 0.5 teaspoon of dried.
  • All stoves cook differently, adjust cooking times as needed.
  • For added heat, serve with crushed red pepper flakes.

Nutrition

Calories: 135kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 301mg | Potassium: 477mg | Fiber: 2g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg

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