Sautéed Zucchini and Squash (Healthy & Crisp)
This sautéed zucchini and squash recipe uses a simple salting and quick sauté method for healthy, crisp veggies every time.
- Prep Time: 25 minutes
- Cook Time: 3 min
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 8 oz zucchini
- 8 oz yellow squash
- 1 teaspoon kosher salt (or 3/4 teaspoon table slat), plus more to taste
- 2 teaspoons olive oil (or cooking spray of your choice)
- black pepper, to taste
Instructions
- Trim the stem ends from zucchini and yellow squash. Slice in half lengthwise and remove seeds with a spoon or knife. Cut into even 2-inch strips.
- Place squash in a colander, sprinkle with salt, and toss. Let sit for 20 to 30 minutes to draw out excess moisture.
- Pat squash dry thoroughly with a clean kitchen towel or paper towels.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add squash in a single layer without overcrowding.
- Cook for 1 to 2 minutes without stirring to allow light caramelization. Flip or stir once, then cook for 1 more minute until just tender.
- Season with black pepper and more salt if needed. Serve immediately.
Notes
For more details on the salting method, cooking tips, and customization ideas, refer to the Pro Tips and How to Make It sections above. You can also check the FAQ section for extra tips and serving ideas.
