Sautéed Zucchini and Yellow Squash Skillet
Sautéed Zucchini and Yellow Squash Skillet brings together tender-crisp squash, sweet onion, and red bell pepper in a buttery, lightly garlicky finish. The vegetables keep a pleasant bite while the chives add a fresh, herbal lift. Serve as a vibrant side for weeknight dinners, grilled meats, or alongside pasta and grains.
- Prep5 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Heat the butter and olive oil together in a large non-stick skillet over medium-high heat.
- 2
Add the onion once the butter is bubbling; cook and stir for 2 minutes.
- 3
Add the bell pepper and cook for 1 minute.
- 4
Stir in the yellow squash and zucchini slices.
- 5
Season with salt and pepper.
- 6
Cook, stirring, for about 3 minutes.
- 7
Stir in the minced garlic and cook, stirring, for about 1 minute.
- 8
Continue cooking, stirring constantly, until the squash reaches the desired texture, 2 to 3 minutes.
- 9
Sprinkle with minced chives before serving.
- Calories 137.77 kcal Moderate
- Protein 1.56 g Low Source
- Carbs 17.29 g Moderate
- Total Fat 6.72 g Moderate
- Saturated Fat 2.49 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 7.84 mg Low Source
- Sodium 25.31 mg Low Source
- Fiber 1.37 g Low Source
- Sugar 5.51 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 132.42 mg Moderate
- Iron 0.6 mg Low Source
- Potassium 429.52 mg Low Source
- Vitamin A 12.86 mcg_rae Low Source
- Vitamin C 40.32 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Garlic 🧄
- Onions 🧅