sauteed yellow squash and zucchini

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"This recipe began when I was trapped in my apartment by a snowstorm (with limited groceries), and has become one of my favorite side dishes. It's very flavorful and filling enough to be a quick and easy lunch (at least for a college student). I nearly always cook this as a side dish for my herbed salmon recipe."
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10 m 0 servings yields 4 servings
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Original recipe yields 0 servings



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  1. Slice the zucchini and yellow squash, and heat the oil in a skillet (medium heat with my skillets and range). Add the spices to the skillet, and add the zucchini and squash in a single layer.
  2. Flip the squash and zucchini after a couple minutes, but don't allow them to become too limp. Sprinkle with salt if desired, and serve piping hot.
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