Sauteed Yellow Squash and Zucchini is a simple and quick recipe that brings out the understated flavors of fresh zucchini and yellow squash. Add the sweetness of purple onion and Creole Herbs and Spices then give them a quick saute in a hot skillet and you have a delicious side dish suitable for any meal.
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Right Out of The Backyard Vegetable Garden
Summer vegetable gardens! That's where you get the good stuff.
Backyard vegetable gardens and roadside farmer’s markets are common in South Louisiana and are full of Zucchini and Yellow Squash starting in the Spring and throughout the summer. These Summer Squash varieties love the climate and soils of South Louisiana and are very popular with Creole and Cajun cooks. Being in the Summer Squash family, their skin is soft and edible, making them economical and easy to prepare. Their mild flavor makes them great hosts for different flavors and seasonings. Check out the Hints and Tips Section (FAQs) below for links to more nutritional information about yellow squash and zucchini.
Lagniappe Tip: Are you interested in growing Summer Squash in a backyard garden? There is a ton of great information in this article, How Do I Grow Summer Squash. Our good friends at the Louisiana State University Agricultural Center have made this great chart of the growing seasons called What's in Season? so you know when to get started.
Tips to Make This Recipe the Best
This recipe may be too easy. We have everything we need to make this a memorable side dish: garden fresh Summer Squash, the sweetness of purple onions, and the savoriness of Creole seasonings, fresh herbs, smokey bacon, and garlic! Add all this to a hot skillet and then the only thing that can mess it up is us! What does that look like? Soggy veggies in a bowl. Nothing you want to tell your friends about! Let's look at a couple of things we should do to avoid that.
Two things to keep in mind when making this recipe:
- Water (or liquid) in the pan is not great when you are trying to sear and saute anything, and
- Yellow Squash and Zucchini have high water content!
Extract as much water as possible from the squash so we don't steam the veggies:
This is done with kosher salt in the Herb and Spice Blend. When we marinate the sliced veggies in the Herbs and Spices, the salt will help extract the water. Use a slotted spoon to remove the veggies so the water stays in the bowl and not the skillet.
Another technique to remove the water is to sprinkle the kosher salt on the sliced yellow squash and zucchini as soon as you slice them, place them in a colander set in a bowl for about 20 minutes. After that, pat the sliced veggies dry with a paper towel. Discard the accumulated water, then add the sliced squash back to the bowl before adding the remaining ingredients. (Make sure to adjust the salt in the Herb and Spice Blend if you use this method).
Don't overcook the squash or have the heat too low:
This is one of those recipes you don't walk away from. It's imperative to preheat your skillet over high heat so the zucchini and squash don't sit there while the pan heats up. We want them to cook fast and sear slightly to excite the sugars when they hit the skillet.
Here Is What You Need
Ingredient Notes
- Yellow Squash and Zucchini: Use fresh squash and zucchini. These guys are in the Summer Squash Family, so their tender skin is edible, eliminating the need to peel them.
- Bacon: Smoked bacon provides the fat in which to saute the veggies plus a comforting smokie flavor. Check out the Hints and Tips (FAQ) below for possible substitutes.,
- Purple Onion: Also called Red Onions, these onions provide a mild, sweet flavor and are great when they are a little crispy, as in this recipe. Check out the Hints and Tips (FAQ) below for possible substitutes.,
- Fresh Oregano: Fresh oregano is a perfect complement to fresh yellow squash and zucchini. You can substitute dry oregano (1 Tablespoon fresh = 1 teaspoon dry), or your favorite herb.
- Salt: Kosher salt is a flavor enhancer as well as helping to de-water the fresh Squashes. I developed this recipe using Le Bon Papa Creole Seasoning, which is salt-free. If you use a Creole seasoning that contains salt, you may want to reduce the kosher salt a bit.
Equipment
This recipe does not require any special equipment. The whole thing can be prepared in a Large sauté pan. Make sure that the pan you use will be large enough to hold all the veggies.
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Hints and Tips (FAQ)
Summer Squash are generally harvested early while their skin is soft and edible. There is no need to peel zucchini or yellow squash unless you want to. This makes preparation easy; rinse under cold water and slice them up. Everything is edible except the stems. As a bonus, you can even eat them raw, so nibble away while you cook!
Leftovers (if there are any) can be stored in the fridge for 3 to 5 days in an airtight container. Allow the cooked squash to cool to room temperature before refrigerating or freezing. You can reheat this in the microwave, but I prefer to reheat leftovers in a saute pan. Preheat the saute pan, add the leftover squash and zucchini, and saute for about 5 minutes or until heated through.
Summer squash doesn't freeze well, in my opinion, because of its high water content. The flavor would be fine but the consistency may not be great. Nevertheless, if you want to freeze your leftovers, allow them to cool to room temperature, then spread a thin layer on a baking sheet lined with parchment paper. Place the sheet pan in the freezer, then transfer the frozen squash to an airtight container or vacuum-sealed bag where it can be kept frozen for up to 3 months. Defrost in the fridge for about 24 hours, then hit the microwave or saute pan (preferred).Â
Zucchini and Yellow Squash are varieties of Summer Squash, distinguished from each other by a slight difference in taste and texture, as well as color and shape. That being said, Mother Nature can be a trickster. Zucchini does have a yellow version to go with the more common green and a Yellow Squash can have a cylindrical shape in addition to their common hooked shape.
Yes! They are both high in fiber and low in calories, an unbeatable combination. These Summer Squash cousins should be a regular part of everyone’s diet. Here's a deep dive into the nutritional value of Yellow Squash in this article and the health benefits of zucchini in this article.Â
Substitute any variety of Summer Squash for either the Zucchini or the Yellow Squash. You can also substitute one for the other. Any sweet onion variety can be used for the purple onion: yellow onions, shallots, Vidalias, or cipollini are good substitutes. If you don't have fresh oregano, use dry leaves (1 tablespoon of fresh equals 1 teaspoon of dry leaves) or your favorite herb. In place of bacon grease, you can use butter, olive oil, (or a combination), or any vegetable oil.
This recipe can easily be done on the grill. Place a grilling pan on a hot grill and rub it with vegetable oil or nonstick spray. Follow the recipe instructions through marinating and when the grilling pan is hot, place the vegetables on it carefully. Make sure not to add any liquid accumulated in the bowl or there will be a lot of smoke and a flare-up. Stir the veggies and saute them for about 5 minutes.Â
Here Is What You Do
First...you have a beer. Even though this recipe is simple and quick, preparing yourself and knowing the recipe will help things go smoothly. Pop the top of a beer, sit down, and enjoy it while you read the recipe all the way through. Learn what you need and what you will do with each ingredient, then do your mise en place and you are ready to go.
Mise en place
Prep all of the ingredients before you start to cook.
- Wash and slice the yellow squash and zucchini into medallions about ¼ inch thick, there is no need to peel these vegetables.
- Slice the purple onion into half moons; wash the lemon, chop off the ends and slice, discard the seeds.
- Give the garlic a rough chop and measure the remaining ingredients.
- Slice the bacon into 1-inch pieces.
Lagniappe Tip: Try to slice everything (squash, onions, and lemons) approximately the same width. This will help everything cook at the same rate.
Prepare and Combine the Ingredients
What happens in this step? All the vegetables are combined and evenly distributed.
- Add the sliced yellow squash and zucchini to a large bowl.
- Add the purple onions, garlic, lemons, and the Herb and Spice Blend. Combine thoroughly and set the bowl aside for at least 20 minutes, mixing every five minutes.
Lagniappe Tip: Allow the sliced Yellow Squash and Zucchini to sit with salt for 20 minutes to extract some of its natural water. This is imperative for a good saute. Let the water accumulate at the bottom of the bowl and use a slotted spoon to remove the vegetables.
Marinate the Vegetables and Fry the Bacon
What happens in this step? It's important to marinate the squash and zucchini to eliminate some of its water and get it ready for the skillet. Bacon fat is rendered for sauteeing.
Lagniappe Tip: Thinking of grilling? Instead of the saute pan, now's the time to get the grill ready. Check out the Hints and Tips section below for more on grilling these guys.
- Add the olive oil, and mix to coat all the ingredients. Let this sit while the bacon crisps. (If possible, remove the accumulated water from the bowl before adding the oil)
- Place a 12" saute pan over medium heat. Add the chopped bacon while the pan is still cold. Once the bacon is crisp and the fat has been rendered, remove the bacon from the pan and set aside on paper towels to drain. Leave the bacon grease in the pan.
Saute the Veggies Over High Heat
What happens in this step? Sauteeing the veggies hot and fast will maintain their crispness while drawing out some of their natural sugars.
- Increase the heat to high. When the pan is hot, add the zucchini and squash mixture to the bacon grease. Spread the vegetable mixture evenly in the pan. Allow the vegetables to begin browning slightly on the edges before you shake or stir.
- Maintain a high heat as you saute. Don't allow the vegetables to burn but you want to encourage some caramelization of the squash and onions to occur while leaving the vegetables a little firm.
- Saute for no more than 10 minutes, shaking the pan and stirring the vegetables almost constantly. Remove the pan from the heat.
- Crumble the bacon pieces and add back to the pan. Serve immediately.
Lagniappe Tip: Don't be afraid to remove the zucchini and squash before 10 minutes if you think they have sauteed enough.
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Serving Suggestions
These Sauteed Yellow Squash and Zucchini are ready to serve immediately. They are the perfect side dish for meatloaf, salmon, pork tenderloin, stuffed peppers, stuffed mirlitons, and almost everything else.
Veggies, veggies, veggies!
Are you loving the Cajun and Creole vibe? Check out these other great South Louisiana treats from Sweet Daddy D:
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Publishers Note: I originally published this recipe (entitled Creole Sauteed Yellow Squash and Zucchini) in January 2018. This revision includes improved step-by-step instructions, photographs, and other enhancements.
Recipe
Sautéed Yellow Squash and Zucchini
Here's What You Need
- 2 slices smoked bacon chopped
- 4 cups yellow squashes 3 or 4 squashes (See Notes)
- 2 cups zucchini 1 or 2 zucchini (See Notes)
- 1 cup purple onion about ½ large onion
- 1 Lemon sliced
- 1 tablespoon garlic rough chop-about 2-3 cloves
- 1 tablespoon olive oil
Herb and Spice Blend
- 1 tablespoon fresh oregano See Notes
- 1 tablespoon Creole seasoning
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
Here's What You Do
- Wash and slice squash and zucchini into medallions; Slice purple onion into half moons; Slice lemons, discard ends; Chop garlic. Chop bacon into 1-inch pieces.
- Place all of the above into a large bowl.
- Mix in the Herb and Spice Blend and allow it to sit for about 20 minutes while excess water is extracted.
- Add olive oil, and mix well. Set aside while bacon crisps.
- Place chopped bacon into a cold saute pan and turn the heat to medium.
- When the bacon becomes crispy and has rendered its fat, remove it from the pan and set aside on paper towels to drain, leaving the bacon grease in the pan.
- Increase the heat to high under the skillet. When the pan is hot, add the vegetables to the bacon grease with a slotted spoon so as not to include any of the liquid that has accumulated in the bowl. (see Notes)
- Allow the vegetables to start to brown slightly on the edges before you shake or stir.
- Once the zucchini and squash start to show color, shake the pan back and forth and stir occasionally,
- Maintain a high heat as you saute, don't allow them to burn but you do want to encourage some caramelization of the squashes and onions to occur and still be a little firm.
- After about 10 minutes, remove the pan from heat and crumble the crisp bacon pieces onto the vegetables.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Emily Fussell
What happens with the sliced lemon? Do you remove before cooking? Or does it get cooked as well?
Sweet Daddy D
Hi, Emily. The lemons will cook to be soft and are quite edible if you like lemons. Otherwise, just remove them. Thanks for the question.