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 red onion and some Creole Herbs and Spices and a quick saute in a hot skillet and you have a delicious side dish suitable for any meal.
Sauteed Yellow Squash and Zucchini
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[Publishers Note: I originally published this recipe (under the title Creole Sauteed Yellow Squash and Zucchini) in January 2018 without step by step instructions and photographs. I have published this update to provide those enhancements. Please let me know what you think.]
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 this area and are very popular with Creole and Cajun cooks. Similar in taste and texture, zucchini and yellow squash both offer great nutrition-high in fiber, calcium, iron, magnesium and potassium. They are low in calories and provide many essential vitamins and nutrients. Being in the Summer Squash family, their skin is soft and edible, which makes them easy to prepare and very economical and their mild flavor makes them great hosts for different flavors and seasonings. Both zucchini and yellow squash can be cooked in a variety of ways, excellent in casseroles, stuffed with meats and seafood, fried and even eaten raw by themselves or in salads. This recipe shows how perfect they are for a quick saute in a hot skillet, combined with the sweetness of red onion and the savory of creole seasonings. Smokey bacon and garlic give a rustic spin that sets this dish apart from other summer squash offerings.
Here Is What You Need
Vegetables
- Yellow squash
- Zucchini
- Red onion
- Lemon
- Garlic
Other Ingredients
- Bacon
- Olive oil
Herb and Spice Blend
- Fresh oregano
- Creole seasoning
- Kosher salt
- Ground black pepper
Here’s what you need
Equipment
Large saute pan, Prep Bowls, Cutting Board
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Here Is What You Do
First…you have a beer. Even though this is simple and quick, 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. Know what you need and what you will do with each ingredient.
Ingredient Preparation
Wash and slice the squash and zucchini into medallions about ¼ inch thick, there is no need to peel these vegetables; slice the red 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.
Combine and Marinate the Ingredients
Place the sliced yellow squash and zucchini into a large glass bowl.
Slice the squash and zucchini into medallions
Add the red onions, garlic and Herbs and Spices; mix well.
Combine all the prepared ingredients in a bowl
Add the olive oil to the mixed vegetables, stir to thoroughly combine all the ingredients, making sure that all of the squash and zucchini are coated with olive oil. Set the bowl aside for at least 20 minutes, giving it a good stir every five minutes or so.
Pour on some olive oil and mix together to marinate
Get the saute pan ready and have another beer…well, you have a few minutes to burn! 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.
Render the bacon fat
Add the bacon to a cold saute pan over medium heat. 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.
Render the bacon fat to start
Saute the vegetables
Turn the heat to high and add the zucchini and squash mixture to the bacon grease. Even out the zucchini and squash in the pan as best you can to allow the vegetables to start to brown slightly on the edges before you shake or stir.
Saute over high heat
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 about 10 minutes shaking the pan and stirring the vegetables, then remove the pan from the heat. Crumble the bacon pieces and add back to the pan. Serve immediately.
Add the bacon pieces and it’s ready
Hints and Tips
How I have Screwed this Recipe up:
This is a simple recipe, but I have screwed it up before by overcooking the squash and zucchini. It’s easy to cook this too long if your heat is too low. Make sure you use high heat-you want the zucchini and squash to cook fast and sear slightly to excite the sugars. Also, while the zucchini and yellow squash are marinating in the olive oil, Herbs and Spices and salt, it will release liquid. Adding the liquid to the saute pan will end up steaming the vegetables which will not produce the desired result. Use a slotted spoon to place the vegetables in the saute pan so you don’t add any of the liquid.
Aren’t Zucchini and Yellow Squash the Same Thing?
Zucchini and Yellow Squash are varieties of Summer Squash that are similar in taste and texture and nutrition. They are distinguished from each other by a slight difference in taste and texture as well as their color and shape. That being said, a 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. Mother Nature can be a trickster.
Do I Need to Peel the Squash and Zucchini?
As members of the Summer Squash family, they are generally harvested early while their skin is soft. There is no need to peel either zucchini or yellow squash as their skin is edible. This makes preparation very easy-just give them a rinse under some 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!
Are Zucchini and Yellow Squash Good for you?
Yes! They are both high in fiber and low in calories, an unbeatable combination. There are so many health benefits provided by these two Summer Squash cousins that they should be a regular part of everyone’s diet. Check out this article about the nutrition value of Yellow Squash and this article about the health benefits of zucchini.
What Ingredients Can I Substitute?
You can substitute any variety of Summer Squash for either the Zucchini or the Yellow Squash or they can also be substituted for each other-do it all with Zucchini or do it all with Yellow Squash if you prefer. Use any sweet onion variety instead of the red 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. Use butter or olive oil in place of the bacon if you prefer a vegetarian or vegan dish.
Is there an alternate cooking method?
Yes, this recipe is great on the grill. Follow the instructions through marinating. Place a grilling pan on a hot grill and rub it with a little vegetable oil or nonstick spray. When the grilling pan is hot, place the vegetables on it carefully. Make sure not to add any of the liquid that has accumulated in the bowl or there will be a lot of smoke and probably a flare-up. Stir the veggies around a couple of times and saute them for about 5 minutes.
How long can I store this in the fridge or freezer?
Leftovers (if there are any) can be stored in the fridge for 3 to 5 days if they are kept in an airtight container. You can reheat this in the microwave, but my preferred method is right back to the saute pan.
The high water content of summer squash doesn’t make them a prime candidate for freezing (in my opinion) but if stored in an airtight container, this can be kept in the freezer for up to 10 months. Defrost in the fridge for about 24 hours, then hit the microwave or saute pan (preferred).
What can I serve this with?
Sauteed Yellow Squash and Zucchini goes well with meatloaf, salmon, pork tenderloin, stuffed peppers, stuffed mirlitons and most everything else.
Are you loving the Cajun and Creole vibe? Check out these other great South Louisiana treats from Sweet Daddy D:
Sweet Daddy D’s Sauteed Yellow Squash and Zucchini
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Yeah You Right!
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 red onion about 1/2 large onion
- 1 Lemon sliced
- 1 tablespoon garlic rough chop-about 2-3 cloves
- olive oil as needed
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 red onion into half moons; Slice lemons, discard ends; Chop garlic
- Place all of the above into a large bowl.
- Add herb and spice blend and a few dashed of olive oil.
- Mix well and set aside for about 20 minutes, stirring a few times.
- Chop bacon into 1-inch pieces.
- 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 and 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.
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.