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You are here: Home / Recipes and Cooking Tips / Sautéed Summer Squash and Zucchini

Sautéed Summer Squash and Zucchini

April 23, 2010 by Alea Milham 9 Comments

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Here is a quick and very easy recipe for Sautéed Summer Squash and Zucchini.  Basil and oregano gives it a nice Italian flavor.

Sauteed summer squash and zucchini

The seasoning for this dish was inspired by the Vegetable Lasagna I made last week. The zucchini layer was so delicious that I ate a lot of the zucchini slices that were intended for the lasagna. Make sure to slice the summer squash and zucchini thin.  This reduces cooking time and makes for tender bites.

Sautéed Summer Squash and Zucchini Recipe

Ingredients:

  • 1 Tablespoon olive oil
  • 1 medium zucchini, thinly sliced
  • 1 medium summer squash, thinly sliced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper

Directions:

  1. Pour olive oil in a skillet, heat over a medium high flame.
  2. Add zucchini and squash.
  3. Add spices and toss.
  4. Cook for approximately 7 minutes or until the squash is tender, but still crisp.

Summer squash and zucchini, on a plate and ready to eat.

Printable Recipe for Sautéed Summer Squash and Zucchini

Tender summer squash and zucchini, cut thin and sauteed, and seasoned with Italian seasonings.
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Sautéed Summer Squash and Zucchini Recipe

Try this easy recipe for Sautéed Summer Squash and Zucchini with Italian herbs for a quick, delicious dish.
Course Side Dish
Cuisine American
Keyword sauteed summer squash and zucchini
Prep Time 15 minutes minutes
Cook Time 7 minutes minutes
Servings 4
Calories 51kcal
Author Alea Milham

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium zucchini thinly sliced
  • 1 medium summer squash thinly sliced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper

Instructions

  • Pour olive oil in a skillet, heat over a medium high flame.
  • Add zucchini and squash.
  • Add spices and toss.
  • Cook for approximately 7 minutes or until the squash is tender, but still crisp.

Nutrition

Calories: 51kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 6mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg

I can’t believe that I have recovered enough from last year’s abundant zucchini  and squash crops, that I am actually looking forward to growing more this year. Are there any veggies that you are looking forward to eating in season this summer?

More Squash Recipes

Super Easy Sautéed Summer Squash

Garlic Pesto Spaghetti Squash

Summer Squash with Chives

Hash Brown Recipe with Summer Squash and Zucchini

Squash Julienne

Southwest Squash Lasagna

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Grace says

    June 8, 2010 at 6:38 pm

    I am going to try this tonight. I have 3 zucchini that are just waiting to be eaten.

    Reply
  2. Carla says

    April 27, 2010 at 5:46 pm

    I saute these, but have never added in spices…hmmm, I'll have to give these a try:)

    Reply
  3. Mrs. P. says

    April 23, 2010 at 5:46 pm

    YUM…saving this for when the garden is giving way too much squash 🙂

    Blessings!
    Gail

    Reply
  4. Laura says

    April 23, 2010 at 2:35 pm

    I've got roasted zucchini on the menu, but think I will change it out for this recipe! This looks delicious!

    I can't wait for squash from our garden. Last year all we got was summer squash; someone (i.e. kids next door) came and stole all our zucchini blossoms and the plant never really came back and produced much again.

    Reply
  5. Sheila says

    April 23, 2010 at 12:46 pm

    Looks yummy. I can't wait to get some fresh squash from the farmers market this year.
    Have a great weekend.

    Reply
  6. Melissa says

    April 23, 2010 at 12:07 pm

    Sounds really good. I make something similar, but with the addition of onion.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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Sautéed Summer Squash and Zucchini Recipe

Sautéed Summer Squash and Zucchini Recipe

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium zucchini (thinly sliced)
  • 1 medium summer squash (thinly sliced)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
1
Pour olive oil in a skillet, heat over a medium high flame.
2
Add zucchini and squash.
3
Add spices and toss.
4
Cook for approximately 7 minutes or until the squash is tender, but still crisp.

Hope you enjoyed cooking this recipe!

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