Zucchini & Summer Squash Skillet

"This is a quick, flavorful side dish that is sure to please. I like to cook this in the summer when fresh zucchini and summer (yellow) squash are abundant. If you would like a stronger onion flavor, substitute 1/2 cup of sliced onions for the scallions--or use both!"
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:




  • In a large skillet over medium heat, melt butter.
  • Sauté garlic and scallion until garlic is tender but not browned.
  • Loosely scatter zucchini and summer squash into skillet. Stir in basil, pepper and salt and cover skillet.
  • Cook for 8-10 minutes, stirring occasionally until zucchini/squash slices are tender.

Questions & Replies

Got a question? Share it with the community!


  1. Tweaked: My husband is horribly finicky about food textures, so I halved each summer squash and scooped out the seeds. I also substituted half of a medium sweet Vidalia onion for the scallions and because I was serving with pork chops seasoned with a blend that included sage, I substituted dried sage, thyme and onion powder for the dried basil. Because I was pressed for time, I pre-cooked the squash in the microwave for 4 minutes to reduce its moisture and soften it so I could sauté it along with the onions in step 2. I found that removing the seeds and pulp virtually eliminated the paste that tends to form when skillet-frying summer squash - a pleasant surprise! I do not like my vegetable mushy, so I cooked mostly with the lid off, for a total time of about 7 or 8 minutes in the pan. In the end, I guess I made an entirely different dish in order to suit circumsances. I recommend not being stingy with the seasonings unless serving alongside a spicier or highly flavored entree as the squash itself is naturally so mild. Next time I will double the black pepper and the sage blend. I’m giving the original five stars because I can’t rightly judge due to all my changes. Thanks for posting, it served as a good inspiration for a side dish.
  2. This is a quick and delicious way to prepare fresh squash. The only change was to add in fresh basil at the end of cooking. Made for *Aussie Swap May 2009*


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
View Full Profile

Find More Recipes