Skillet Yellow Squash and Zucchini Recipe (That’s Not Soggy)

Whether you have your own garden or not, it’s hard to avoid the overflow of zucchini and yellow squash in the late summer months! I love fresh vegetables as much as anyone, but let’s face it – figuring out what to do with all of that squash can be tricky. This simple skillet yellow squash and zucchini recipe is the perfect summer side dish. It’s crisp, flavorful, and ready in 10 minutes.

One of the biggest issues with making zucchini and squash is that is tends to get soggy so easily. Despite the many health benefits of zucchini, it has a high water content and it’s easy to end up with a mushy bowl of vegetables if it’s not prepared correctly.

So whether you have your own zucchini coming out of your ears, score a basketful at the farmers market, or buy it on sale at the grocery store during peak season, it can be hard to find the best way to serve it as a simple side dish to picky eaters. 

Fortunately, with the right method, you can make crisp, easy sautéed zucchini using just a skillet, oil, salt and pepper. It’s so simple yet full of mouthwatering, summer goodness! 

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Ingredients You’ll Need for Skillet Yellow Squash and Zucchini

You’ll need only a few simple ingredients to make this delicious summer side dish:

• Zucchini. For best results, use freshly picked zucchini and yellow summer squash.
• Yellow Squash.
• Olive oil.
• Salt. I like to use a high-quality sea salt like Redmond Real Salt, but any salt will do. Be generous! 
• Black pepper. Freshly ground is best if you have it! 

Other Tools You’ll Need:

• A large skillet. I’ll always choose a cast iron skillet if it’s available! But you can use any large skillet to make your zucchini. I’ve also used a cast iron griddle for this recipe, and that works well, too! 
• Metal tongs, for flipping your squash and zucchini coins. A spatula would also work, but I find that tongs make it super easy to flip the individual pieces to get each one perfectly sautéed. 

How to Make Skillet Squash and Zucchini

This simple recipe can be made in just 10 minutes! Here’s how to do it:

1. Start by slicing your squash and zucchini into coins about 1/4″ thick. Make them as even as possible for perfect crispness!
   
2. Next, heat up your skillet on medium heat. I love using cast iron because it heats evenly and gives the sauteed zucchini and squash that perfect grilled look. 
3. Add about 2 Tablespoons of olive oil to your skillet. You can add more or less depending on the size of the skillet. 
4. Lay zucchini in the hot skillet in a single layer. It’s important to make sure that all of your squash and zucchini slices are making full contact with the pan. The hot oil may splatter, so I like to use my metal tongs to evenly lay the zucchini on the hot pan. 
5. Sprinkle with salt and pepper. For two, medium-sized squashes (one of each kind makes a beautiful serving bowl!), I use about 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Of course, you can adjust this amount depending on how many squashes you use and your taste preferences!
   
6. Cook the first side for 2-4 minutes, flipping each piece with your tongs once the underside is nicely browned. Then, cook the other side for another 2-3 minutes, spritzing it with a bit more salt and pepper. 
   
7. When both sides look golden brown and crisp, remove to a serving bowl.
   
8. If you have more to cook, just add a bit more olive oil and start the next batch!

Tips for Making Perfectly Crisp Squash Coins

How do you avoid mushy squash coins? Here are a few tips:

• Create even slices. Not too thick, not too thin. About 1/4″ is perfect. Even slices will cook evenly, and 1/4″ is thin enough to get both sides crisp without being *so* thin that they burn.
  
• Make sure your pan is hot. Warming your pan up on medium-high heat before adding the zucchini helps them to crisp quickly. 
• Cook them in a single layer. Even if you have to do multiple batches, a single layer is what allows each piece to make good contact with the pan and not end up a soggy, mushy mess. Each batch only takes about 5 minutes! 
• Don’t cover the skillet while cooking. This will trap the water inside and create sogginess.

What other herbs and seasonings taste good with yellow squashes and zucchini?

I love the simplicity of salt and pepper for this easy side dish, but feel free to experiment with other seasonings and fresh herbs!

Add a dash of garlic powder, onion powder, or italian seasoning, or sprinkle some fresh garlic cloves around your skillet.

Parmesan cheese, lemon zest, and fresh basil all make beautiful garnishes as well. 

What to serve with squash and zucchini

This delicious veggie side dish pairs well with nearly any favorite protein. Burgers, a pork tenderloin, steak, roasted chicken, brisket, a roast, and meatloaf all go well with a large bowl of sauteed squash and zucchini.

Add another colorful veggie like some roasted peppers, carrots, or beets, or cut up a watermelon or a simple fruit salad.

Can you reheat skillet squash and zucchini?

If you have extra squash and zucchini, you can store it in airtight container in the refrigerator for 3-4 days. It’s tricky to reheat your skillet squash and zucchini without it tasting a bit more soggy. If you’re going to reheat it, avoid the microwave! You can lay your leftover slices on a baking sheet and bake at 375° for about 5 minutes, or reheat them in a hot skillet. 

What else can you do with squash and zucchini?

Still have too much squash and zucchini? There are lots of different ways to use them up! 

• Zucchini noodles. Zucchini noodles are a good low carb alternative for many pasta dishes.
• Sheet pan veggies. Chop up a variety of veggies like bell peppers, cherry tomatoes, broccoli, zucchini, and summer squash. Add some oil, salt, italian seasoning, and garlic powder and spread them on a large baking sheet. Roast the whole pan for a great summer side dish that’s full of color! 
• Zucchini boats. Cut zucchini in half lengthwise and stuff them with sausage, cheese, and marinara sauce. Bake! This recipe is so adaptable!
• Zucchini bread. This option is kind of more of a dessert than a meal or side dish – but it sure is delicious! 

Do you have any other favorite recipes or great ways to use up the summer store of zucchini and squash? Let us know in the comments!