Go Back
+ servings

Sautéed Yellow Squash and Zucchini

Yellow squash and zucchini with purple onions, creole seasoning and herbs, sautéed over high heat to bring out the natural sweetness of the veggies. Slip in a little bacon and garlic...almost too good for a side dish!
Prep Time15 mins
Cook Time15 mins
Marinating20 mins
Total Time50 mins
Course: Side Dish
Cuisine: Cajun, Creole
Keyword: yellow squash, zucchini
Servings: 6 Servings
Calories: 73kcal

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
  • 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 purple 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.


You want about 6 cups total of squash and zucchini. It doesn't matter how much of each is used.
There is no need to peel the squash or zucchini unless you want to!
1 tablespoon of fresh oregano is equal to 1 teaspoon of dry oregano leaves.
Try not to use any of the liquid that accumulates in the bowl from marinating the squash and zucchini. This will tend to steam the vegetables instead of sauteeing them. 
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 their color and shape, although 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. 
There is no need to peel either zucchini or yellow squash as their skin is edible.
Zucchini and Yellow Squash 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. 
Substitute any variety of Summer Squash for either the Zucchini or the Yellow Squash, or you can also substitute the Zucchini or Yellow Squash for each other. You can substitute any sweet onion for the red onion-yellow onions, shallots, Vidalias, or cipollini are good substitutes. Use butter or olive oil in place of the bacon if you prefer a vegetarian or vegan dish.
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 os hot, place the vegetables on it, carefully. Make sure not to add any of the liquid that has accumulated in the owl or there will be a lot of smoke and maybe a flare-up. Stir the veggies around a couple of times and saute them for about 5 minutes. 
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 sautee pan (preferred). 
Read a step by step guide to making this in the article Sauteed Yellow Squash and Zucchini. 


Calories: 73kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 443mg | Potassium: 421mg | Fiber: 3g | Sugar: 4g | Vitamin A: 603IU | Vitamin C: 33mg | Calcium: 48mg | Iron: 1mg

This recipe came from www.firstyouhaveabeer.com.