Yellow and Green Squash Saut

Brighten up your dinner table with this colorful and flavorful Yellow and Green Squash Sauté, a quick 20-minute side dish that’s as healthy as it is delicious. Featuring tender slices of golden yellow squash and vibrant zucchini, this recipe is lightly sautéed in a luscious blend of olive oil and butter for the perfect balance of richness and freshness. Infused with the aromatic kick of garlic and finished with a spritz of zesty lemon juice and a sprinkle of fresh parsley, this sautéed squash pairs beautifully with grilled meats, roasted chicken, or as a vegetarian main. With just a hint of spice from optional red pepper flakes, it's an easy-to-make crowd-pleaser that highlights the natural flavors of summer squash. Perfect for weeknight dinners or as a seasonal showstopper!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 medium-sized yellow squash
• 2 medium-sized zucchini (green squash)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 minced garlic cloves
• 2 tablespoons, chopped fresh parsley
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes (optional)

Directions

Step 1

Wash the yellow squash and zucchini thoroughly under cold running water. Pat them dry with a clean kitchen towel.

Step 2

Slice the squash and zucchini into thin rounds, approximately 1/4-inch thick. Set aside.

Step 3

Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt completely and combine with the oil.

Step 4

Add the minced garlic to the skillet and sauté for 30–60 seconds until fragrant, being careful not to let it burn.

Step 5

Add the sliced squash and zucchini to the skillet. Stir to coat the vegetables evenly in the oil and butter mixture.

Step 6

Sprinkle the salt, black pepper, and crushed red pepper flakes (if using) over the vegetables. Toss well to season.

Step 7

Cook the squash and zucchini for 6–8 minutes, stirring occasionally, until they are tender but still slightly crisp. Avoid overcooking as the vegetables can turn mushy.

Step 8

Remove the skillet from heat and drizzle the lemon juice over the cooked vegetables. Sprinkle the chopped parsley on top for a fresh, herby flavor.

Step 9

Transfer the sautéed squash to a serving dish and serve immediately as a side dish or as part of a main meal.

Nutrition Facts

Serving size	874.6 grams (874.6g)

Amount per serving	% Daily Value*
Calories	519

Total Fat 42.10g	54%
Saturated Fat 11.40g	57%
Polyunsaturated Fat 3.30g
Cholesterol 33mg	11%
Sodium 1294mg	56%
Total Carbohydrate 32.40g	12%
Dietary Fiber 8.80g	31%
Total Sugars 21.50g
Protein 9.80g	20%

Vitamin D 2IU	11%
Calcium 164mg	13%
Iron 4mg	22%
Potassium 2059mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 7.2%

Carbs: 23.7%