Sautéed Yellow Squash and Zucchini
Yellow squash, zucchini, red onion, and traditional Creole seasoning sautéed hot and fast over high heat. A quick and easy side that elevates the natural sweetness of the veggies.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 50 minutes
Here's What You Need
- 2 slices smoked bacon - chopped
- 4 cups yellow squash - 3 or 4 squashes (See Notes)
- 2 cups zucchini - 1 or 2 zucchini (See Notes)
- 1 cup red onion - about ½ large onion
- 1 lemon - sliced
- 1 tablespoon garlic - roughly chopped-about 2 to 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 the squash and zucchini, then slice into medallions. Slice the onion into half-moons and the lemon into rounds, discarding the ends. Roughly chop the garlic and cut the bacon into 1-inch pieces.
- Place the sliced squash, zucchini, onion, lemon, and garlic in a large bowl.
- Add the oregano, Creole seasoning, kosher salt, and black pepper. Mix well and let rest for about 20 minutes to draw out excess moisture.
- Add the olive oil and mix well. Set aside while the bacon cooks.
- Place the bacon in a cold 12" skillet and set the heat to medium. Cook until crisp and the fat has rendered.
- Transfer the bacon to paper towels to drain, leaving the rendered fat in the skillet.
- Increase the heat to high. When the skillet is hot, use a slotted spoon to add the vegetables, leaving the accumulated liquid in the bowl. (See Notes)
- Let the vegetables begin browning around the edges before stirring.
- Sauté over high heat for about 10 minutes, shaking the skillet and stirring occasionally. Cook until lightly browned but still slightly firm.
- Remove the skillet from the heat and crumble the bacon over the vegetables. Taste and adjust the seasoning, if needed.
Notes
Please read my article Sautéed Yellow Squash and Zucchini for Hints and Tips, nutritional information, and step-by-step photos.
Use about 6 cups total of yellow squash and zucchini in any proportion.
Peeling the yellow squash or zucchini is not necessary.
Substitute 1 teaspoon dried oregano for 1 tablespoon fresh oregano.
The salted vegetables will release water; leave the accumulated liquid in the bowl when you transfer them to the skillet. This will help the vegetables sauté instead of steaming.
Substitute another summer squash, sweet onion, or favorite herb. Butter or olive oil may replace the bacon fat.
To grill, heat an oiled grill pan over a hot grill. Add the drained vegetables and cook for about 5 minutes, stirring occasionally.
Refrigerate leftovers in an airtight container for 3 to 5 days. Reheat in the microwave or a skillet.
Freezing is not recommended because summer squash may become watery.
Nutrition
Calories: 90kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 443mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 25mg | Calcium: 44mg | Iron: 1mg
