Yellow Squash And Zucchini Stir-Fry Recipe
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.
- 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
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
- Heat the pan: In a 10- or 12-inch nonstick skillet, heat butter and olive oil over medium heat until hot and shimmering.
- Season the vegetables: Place the zucchini and yellow squash in the skillet in an even layer and season with salt and pepper.
- Brown the squash: Let it cook undisturbed for 2-3 minutes until it turns golden.
- 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.
- 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
