Sautéed Summer Squash

This sautéed summer squash is an easy, healthy side dish made with zucchini, yellow squash, and a sprinkling of Parmesan. Here’s how to make it.

A white bowl filled with sautéed summer squash with a sprinkle of Parmesan on top and a small bowl of Parmesan on the side.

Simple. That’s the lesson in this obscenely easy sautéed summer squash that calls for just a handful of ingredients and less than 15 minutes of effort, if you can even call it that. And, even more simple, it’s sized to serve just one, which means no soggy leftovers. (Although it can easily be multiplied to however many servings you desire.)–Renee Schettler

Sautéed Summer Squash

  • Quick Glance
  • (2)
  • 15 M
  • 15 M
  • Serves 1
5/5 - 2 reviews
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Ingredients


Directions

In a large skillet over medium heat, warm the oil until hot but not smoking.

Tester tip: You can easily double or quadruple this recipe to serve more than just you, although you won’t need more than just a tablespoon or two of oil, no matter how many servings.

Add the zucchini and yellow squash in as even a layer as possible. The slices should sizzle as they touch the skillet. Sprinkle with salt and freshly ground black pepper.

Let the squash cook, undisturbed, until golden, 2 to 3 minutes.

Give the squash a good but gentle stir and then let it continue to cook, stirring occasionally, until tender, 3 to 5 minutes more.

Transfer to a bowl and sprinkle with Parmesan, if using.

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Recipe Testers' Reviews

I absolutely love summer squash, but it is not available this time of year, so I used zucchini only. It was very tasty. A fast and easy, yummy recipe especially with the added fresh Parmesan.

I quadrupled this recipe to serve 4 and it was just the right amount of squash for us but I also quadrupled the amount of oil and it was far too oily for my liking. I would use 1/3 of the oil next time and cook. I did use 1 teaspoon freshly grated Parmesan cheese per serving and it was an excellent addition

There are only four ingredients, one of which is optional, and little is specified about the other two, so the recipe can be open to interpretation. I took my best guess and the result was something that I would make again during squash season, so eventually I decided it made the cut.

The yellow squash for some reason took a little extra time to cook. If I make it again I will probably start with it cooking about a minute before the zucchini is added. Five or six minutes of additional cooking after the first two minutes of undisturbed cooking was sufficient to soften both squashes.

I added 1 teaspoon Parmesan but decided it was not enough and eventually upped it to 1 tablespoon.

The recipe produced one serving, but that would change were I to use larger squash. When eating it, I could not help but think it might be improved by a few mushrooms, maybe some well cooked onions. Come summertime, however, when I am surrounded by mounds of squash, I might very well make this just the way it is written.

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