Sautéed Zucchini and Squash with Onions

Easy Southern Skillet Squash Recipe

Fresh zucchini, yellow squash, and onions come together in one skillet for an easy Southern side dish that works with just about any meal. This sautéed zucchini and squash with onions recipe is simple, budget friendly, and ready in around 20 minutes.

Whether you’re using fresh garden squash during the summer or grabbing vegetables from the grocery store, this skillet recipe is a great way to add vegetables to the dinner table without much work. The onions cook down and add flavor while the squash stays tender and lightly seasoned.

Old Fashioned Squash Casserole

This is the kind of side dish that pairs well with grilled chicken, pork chops, burgers, meatloaf, or barbecue and can easily be adjusted with your favorite seasonings.

Why You’ll Love This Recipe

• One skillet and easy cleanup
• Ready in about 20 minutes
• Budget friendly side dish
• Great way to use fresh summer squash
• Pairs with many Southern meals
• Easy to customize with extra seasoning or toppings

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What Is the Difference Between Zucchini and Yellow Squash?

Zucchini and yellow squash are both summer squash and cook very similarly.

Zucchini has a slightly firmer texture and mild flavor, while yellow squash tends to be a little softer and sweeter when cooked. Using both together gives this skillet dish good color, texture, and flavor.

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Tips for the Best Sautéed Squash

Avoid Overcooking

One of the biggest mistakes when cooking zucchini and squash is letting it cook too long.

Squash naturally contains a lot of water. Cooking it just until tender helps keep it from becoming mushy or watery.

Slice Evenly

Try to cut the squash into similar-sized slices so everything cooks evenly in the skillet.

Don’t Crowd the Pan

If your skillet is smaller, cook in batches. Too much squash packed into the pan can steam instead of sauté.

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Easy Ways to Change It Up

This basic squash recipe is easy to customize.

Try adding:

• Minced garlic
• Crumbled bacon
• Parmesan cheese
• Cajun seasoning
• Red pepper flakes
• Smoked sausage
• Mushrooms or bell peppers

These simple additions can turn this side dish into a heartier skillet meal.

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What to Serve with Sautéed Zucchini and Squash

This Southern squash recipe works well with:

• Grilled chicken
• Pork chops
• Meatloaf
• Hamburger steaks
• Barbecue chicken
• Fried fish
• Burgers and hot dogs

You may also like:

• One Pot Chicken and Rice
• Slow Cooker Smothered Chicken
• Oven Baked Chicken Wings
• Salisbury Steak and Gravy
• Pinto Bean Casserole

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Storage and Reheating

Store leftover squash in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over medium-low heat or microwave in short intervals until heated through.

Freezing is not usually recommended since squash can become soft and watery after thawing.

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Frequently Asked Questions

Do you peel zucchini or squash before sautéing?

No. The skin on zucchini and yellow squash is tender and cooks well in the skillet.

How do you keep zucchini from getting soggy?

Avoid overcrowding the pan and cook only until tender. Overcooking releases extra moisture and can make squash mushy.

Can I make sautéed squash ahead of time?

Yes, although it tastes best freshly cooked. Leftovers can be refrigerated and reheated for another meal.

Is sautéed squash healthy?

Zucchini and squash are naturally low in calories and provide vitamins and fiber, making them a lighter vegetable side dish.

Helpful Product Recommendations:

Jumbo Skillet – A large, high-quality jumbo skillet is perfect for sautéing a large batch of vegetables. It offers plenty of cooking surface and ensures even heat distribution, making it ideal for this recipe.

Vegetable Peeler – A sharp and efficient vegetable peeler for preparing zucchini and squash.

Chef’s Knife – An essential tool for slicing vegetables evenly and efficiently.

Sauteed Zucchini and Squash with Onions

Ingredients:

• 1 large zucchini
• 1 large yellow squash
• 1 large onion
• salt and pepper
• 4-5 tbsp. olive oil
• Optional: grated parmesan cheese

About 2-4 servings. Double the recipe for more servings.

Directions:

Thinly slice the zucchini, squash, and onions. Place the cut up vegetables in a mixing bowl.

Add desired amount of salt and pepper. Toss the vegetables and mix well.

Add the vegetable mix to the skillet.

Add 1-2 tablespoons of olive oil at a time.

Saute the vegetables on medium heat. As the vegetables cook down, add more olive oil if needed.

For this recipe, I used about 4-5 tablespoons of olive oil.

Continue to saute the zucchini, squash, and onions until you get the desired consistency and the vegetables are slightly browned.

Top with grated parmesan cheese if desired!

This sautéed zucchini and squash with onions recipe is an easy Southern side dish made with fresh vegetables and simple seasoning. Cooked in one skillet and ready in about 20 minutes, it’s a great addition to weeknight dinners and summer meals.