Easy & Healthy Sauteed zucchini and yellow squash side dish

sauteed zucchini and yellow squash in a non-stick pan seasoned with black pepper

Easy & Healthy Sauteed zucchini and yellow squash - the best side dish for the summer! No more soggy and mushy zucchini and squash!


  • 8-ounce zucchini (about 0.5 pounds, 2 medium-size zucchini)
  • 8-ounce yellow squash (about 0.5 pounds, 2 medium-size yellow squash)
  • 3/4 teaspoon salt
  • 2 teaspoons olive oil (or cooking spray of your choice)
  • Black pepper to taste


  1. Wash the zucchini and yellow squash clean. Remove the stem and the very bottom of the zucchini and squash. Cut them in half lengthwise. 
  2. Remove the seeds by either scraping them with a spoon or cut the seeds out with a knife. 
  3. Cut them into bite-size pieces. once the seeds are removed, I like to cut them in half lengthwise again. And once more. Then cut them into 2-inch pieces. This is just my preference. 
  4. Place the zucchini and squash pieces into a colander (place a bowl underneath the colander to catch water). Sprinkle salt over top and toss them together with your hand. Let it sit for 30 minutes. 
  5. Using a clean kitchen towel or a paper towel, pat the vegetable dry. 
  6. Add 2 teaspoons of oil to a large-size non-stick skillet (if you want to use less oil, you can spray the pan with a cooking spray of your choice). Once the pan is heated, add the vegetables. Spread the vegetable evenly on the pan quickly and do NOT move them for 1 minute. 
  7. After a minute, stir/flip them quickly using a wooden spoon. Don't worry about flipping every single piece. Just giving a quick stir will do. 
  8. Cook the vegetable for an additional minute and remove it from the heat. Season with black pepper and enjoy. 


  • The vegetable will be seasoned from the salting process. But feel free to put additional seasoning to your liking.
  • If you want to use less oil, coat the pan with cooking spray instead of using oil. 
  • This recipe will give you crisp zucchini and yellow squash. If you are worried about not cooking them thoroughly, they are perfectly safe to be eaten raw. 
  • Adjust the cooking time according to how big and small you cut your vegetable into. 

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