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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!
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.
📋 What you will need
- 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
👩🏻🍳 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.
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.
📍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 and Onions
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.
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