Zucchini and Yellow Squash (2024)

Looking for a quick and nutritiousvegetableside dish? Try this easy and healthyrecipefor SautéedZucchiniandYellow Squash. It's packed withflavorand perfect for any meal!

In this recipe, I combined the beauty of zucchini and summer squash.Their mild, earthy flavors complemented by the tangy sweetness of balsamic vinegar create a harmonious balance that will please your taste buds.I cook thesevegetables in a hot skillet, so their surfaces can caramelize nicely, forming a golden crust that seals in their natural juices.The simple, but so flavorful balsamic dressing complements this dish so well.

Video Tutorial

Let's take a look at what you need to make this satisfying side dish.

Ingredients

• Yellow Squash.
• Zucchini.
• Olive Oil.
• Balsamic Vinegar.
• Garlic. If you don't like fresh garlic, use garlic powder instead or skip it altogether.
• Salt & Pepper.

How to make this Zucchini and Yellow Squash

1. Trim the ends from the zucchini and squash and cut the veggies into ½-inch cubes.

2. Heat up a large non-stick skillet on medium-high heat and add the cubed vegetables to the pan (no oil needed). Cook, stirring occasionally, for about 7-8 minutes, until nice char marks appear and the veggies become tender.

3. In the meantime shake the olive oil with balsamic vinegar and garlic in a small jar or whisk these ingredients in a small bowl.

4. Turn off the heat, and season zucchini and squash with salt and pepper. Pour the balsamic mixture on top, toss gently, and serve.

Beautiful serving idea

I love serving this recipe over arugula. If you want to do the same, just massage some arugula with a touch of salt and oil. Place it in the center of your serving platter and arrange the squash around it. Alternatively, you can mix in some arugula right into the vegetables!

Helpful tips and tricks

• Cut the veggies into similar-sized pieces.To make sure they cook evenly, cut them into small (about ½ inch) cubes.
• Use good balsamic vinegar. Most brands of balsamic vinegar contain a lot of sulfites. Stay away from those. I useDue Vittorie Oro Gold, Barrel Aged Balsamic Vinegar of Modena. It is excellent.
• Preheat the pan before putting the veggies in it.Having the pan already hot ensures that zucchini and squash will cook fast and develop a nice char and texture.
• Use a non-stick skillet.To avoid the veggies sticking to the pan, it's best to use a high-quality non-stick skillet.

Variations to this recipe

• Use fresh herbs.Garnishing with parsley is great, but you can elevate the flavor even more by adding some finely chopped fresh mint, basil, dill, thyme, or cilantro.
• Add lemon.Add a hint of lemon juice or lemon zest to the balsamic dressing.
• Add Parmesan.Garnish with grated Parmesan cheese.
• Bake the veggies instead.Alternatively, you can toss the veggies with a dash of olive oil or melted butter and place them onto a large baking sheet. Roast at 400F for about 25 minutes.
• Add some heat.If you'd like to make this dish spice, just add some red pepper flakes or chili powder to the balsamic dressing.

How to store leftovers

Store leftovers of this Zucchini and yellow squash in an airtight container in the fridge forup to 3 days. You can reheat it on the stovetop or in the oven. It is also good when served at room temperature or even cold.

What to serve this with

As I mentioned above, I think this Zucchini and Yellow squash are great to serve over arugula or mix the arugula right in (See my "Beautiful serving idea" above). Here are a few more suggestions:

• On rice.I love a bowl of these veggies over some rice. MyRice and Beans, orSpanakorizowould make a great fit here.
• With bread.Try them with a slice of nice crusty bread. Try myPotato FlatbreadorAir Fryer Garlic Bread.
• With hummus.This dish pairs well with hummus. If you'd like to experience a unique hummus, try mySweet Potato Hummuswith it!
• With proteins.These veggies would make a wonderful side dish to mySpinach Stuffed Chicken Breast,Sofritas,Blackened Salmon,Mackerel Patties, orCajun Shrimp.

Whether served as a side dish to complement a hearty main course or enjoyed on its own as a light and healthy meal, this zucchini and yellow squash with balsamic vinegar is a culinary masterpiece that never fails to impress. It's a celebration of simplicity and sophistication, of flavors that are both familiar and extraordinary. So, next time you're in the mood for something truly exceptional, reach for your skillet and let the magic begin.

Let me know how you enjoyed it by leaving a star rating or a comment. The printable recipe and nutrition information are located below.

More tasty zucchini recipes:

• Quick Zucchini Pasta
• Mexican Zucchini Boats
• Easy Zucchini Chickpea Curry
• Parmesan Zucchini

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