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Skillet Zucchini and Squash

Shruthi
Skillet Zucchini and Squash is a vibrant, low-calorie side dish that comes together fast and tastes amazing. With tender-crisp vegetables, savoury garlic, and a touch of olive oil, this recipe is a go-to for anyone looking to eat healthy without sacrificing flavour. Perfect with grilled meats, pasta, or as a vegetarian main dish.
Print Recipe
Prep Time 15 minutes
15 minutes
Total Time 30 minutes
Course light meal, Side Dish
Cuisine American, Mediterranean-Inspired
Servings 4
Calories 110 kcal

Ingredients
  

  • 2 medium zucchini, sliced into half-moons
  • 2 medium yellow squash, sliced into half-moons
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced (optional)
  • Salt and pepper to taste
  • 1/2 teaspoon dried Italian herbs or fresh basil (optional)
  • Grated Parmesan cheese (optional for garnish)

Instructions
 

  • Heat the Skillet
    Place a large skillet over medium heat. Add olive oil and let it warm.
  • Sauté Garlic and Onion
    Add minced garlic and sliced onion (if using). Cook for 2–3 minutes until fragrant.
  • Add the Vegetables
    Stir in the zucchini and squash. Season with salt, pepper, and herbs.
  • Cook Until Tender
    Cook for 6–8 minutes, stirring occasionally, until vegetables are soft but not mushy. You want them lightly browned and still holding shape.
  • Garnish and Serve
    Remove from heat. Sprinkle with Parmesan if desired. Serve hot as a side or over rice, pasta, or quinoa.

Notes

  • This dish pairs well with grilled chicken, baked fish, or even eggs.
  • It’s also great tossed with pasta or added to wraps for lunch.
  • Add cherry tomatoes for extra colour.
  • Toss in some red pepper flakes for heat.
  • Use butter instead of oil for a richer flavour.
Keyword healthy squash recipe, low-carb side dish, sautéed vegetables, Skillet zucchini and squash, vegetarian skillet recipe