What is the difference between zucchini and yellow squash?

Zucchini is a type of summer squash. They are different in color and shape. Zucchini is green and relatively straight in shape. Yellow squash is fat on the bottom and skinnier on the neck. Yellow squash tends to have more (and bigger) seeds but slightly sweeter in taste.

Do you have to peel them before cooking?

No, you just need to wash them and remove the very top (stem) and bottom.

Can you eat them raw?

Yes, both zucchini and yellow squash can be eaten raw. So you don't have to worry about cooking them thoroughly.

Easy Healthy Sauteed Zucchini and Yellow squash Side Dish

Easy & Healthy Sauteed zucchini and yellow squash side dish

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Author: George
Prep Time: 35 min
Cook Time: 3 min
Total Time: 38 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Sauté
Cuisine: American
Diet: Vegan

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Wash the zucchini and yellow squash clean. Remove the stem and the very bottom of the zucchini and squash. Cut them in half lengthwise.
Remove the seeds by either scraping them with a spoon or cut the seeds out with a knife.
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.
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.
Using a clean kitchen towel or a paper towel, pat the vegetable dry.
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.
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.
Cook the vegetable for an additional minute and remove it from the heat. Season with black pepper and enjoy.

Notes

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.

Find it online: https://www.myeclecticbites.com/sauteed-zucchini-and-yellow-squash/