Yellow Squash And Zucchini Stir-Fry Recipe

Introduction

Yellow Squash and Zucchini Stir-Fry is a quick, colorful side that comes together in minutes. Tender summer squash, a touch of butter and olive oil, and a light sprinkle of Parmesan make this dish bright and satisfying.

Ingredients

• 2 small to medium yellow crookneck squash, ends trimmed and diced
• 2 small zucchini, ends trimmed and diced
• ½ tbsp olive oil
• ½ tbsp butter
• Salt and pepper to taste
• Freshly grated Parmesan cheese for sprinkle

Instructions

1. Step 1: In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and shimmering.
2. Step 2: Place the zucchini and yellow squash in an even layer and season with salt and pepper. Let it cook undisturbed for 2–3 minutes until it turns golden. Stir to mix, and continue cooking, stirring occasionally, until browned in spots and tender, about 5–7 minutes more. Adjust seasoning to taste and, if desired, top with freshly grated Parmesan.

Tips & Variations

• For extra color, finish with a squeeze of lemon juice or a light drizzle of olive oil before serving.
• Upgrade with a pinch of red pepper flakes for a gentle evening heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat, stirring occasionally until warmed through, or microwave in short bursts until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this stir-fry?

Yes, you can mix in sliced bell peppers or onion, but keep the cooking time in mind so everything stays tender-crisp.

Is Parmesan necessary?

No, the dish is flavorful with just salt and pepper, but a light sprinkle of Parmesan adds a nice savory finish.

Yellow Squash And Zucchini Stir-Fry Recipe

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★★★★★

4.5 from 131 reviews

A quick and vibrant skillet dish featuring tender yellow squash and zucchini sautéed with butter, olive oil, and a hint of Parmesan for a savory finish. Perfect as a side or light main.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 Small yellow crookneck squash, ends trimmed and diced
• 2 Small zucchini, ends trimmed and diced
• ½ tbsp Olive oil
• ½ tbsp Butter
• Salt and pepper to taste
• Freshly grated Parmesan cheese for sprinkling

Instructions

1. Heat the pan: In a 10- or 12-inch nonstick skillet, heat butter and olive oil over medium heat until hot and shimmering.
2. Season the vegetables: Place the zucchini and yellow squash in the skillet in an even layer and season with salt and pepper.
3. Brown the squash: Let it cook undisturbed for 2-3 minutes until it turns golden.
4. Finish cooking: Stir the squash, adding more salt and pepper if necessary, and continue cooking, stirring occasionally, until the squash is browned in spots and tender, about 5-7 minutes more.
5. Serve: Adjust seasoning with additional salt and pepper to taste and, if desired, top with freshly grated Parmesan.

Notes

• You can substitute olive oil with a light grape seed oil for a neutral flavor.
• For extra color, add a pinch of red pepper flakes during cooking.
• Leftovers taste best warm but can be chilled and used in salads the next day.

Keywords: yellow squash, zucchini, stir-fry, skillet, Parmesan, side dish, vegetarian, quick dinner