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Sauteed Zucchini and Squash Side Dish {W30, Keto}

By Ashley McCrary

Published Feb 29, 2020 Updated Jul 11, 2023

4.50 from 2 votes

VVegetarianVGVeganDFDairy FreeKKetoW30Whole30PPaleoGFGluten Free

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I could eat zucchini and squash for ever single meal. Anytime I cook a steak or a chicken breast, my Zucchini and Squash Skillet is the side dish I make to pair with it. It is super simple to make and includes minimal ingredients such as sliced zucchini, squash, onions, olive oil, salt/pepper and onion powder.

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Not only is this one of my favorite side dishes, but it is one of the few my kids will eat also. Sometimes to make it a little more special for them, I will add a little shredded cheese. They will jump for joy and even ask for seconds. In my book, that is a WIN!

What you will need to make this Zucchini and Squash Skillet Side Dish:

• 2 large zucchinis
• 1 large squash
• Olive Oil
• 1/2 yellow onion
• Onion powder
• Salt and Pepper
• Cast Iron or non stick skillet

What to serve with this side dish?

• Grilled steaks
• Grilled or baked chicken breasts
• Pork Chops
• Add to salads
• Pulled Pork
• Add chopped chicken or steak in the skillet to make a one pan meal.

In conclusion, if you are looking for a quick and simple side dish that will go with anything, give this recipe a try. Not only will this please the adult, but is also kid friendly. If you want to take it up a notch, simple add some shredded cheese.

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Sauteed Zucchini and Squash Skillet Side Dish

By: Ashley McCrary

4.50 from 2 votes

This Zucchini and Squash Skillet is the perfect side dish. It is super simple to make and includes minimal ingredients such as zucchini, squash, onions, olive oil, salt/pepper and onion powder. It is Whole30, Keto and Paleo. 

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 -6 servings

Ingredients  

1x2x3x

• ▢ 2 medium zucchinis
• ▢ 2 medium yellow squash
• ▢ 1/2 small yellow onion sliced
• ▢ 1 1/2 tbsp olive oil
• ▢ 1 tsp dried parsley
• ▢ 3/4 tsp onion powder
• ▢ salt and pepper to taste

Instructions 

• In a 10 or 12 inch skillet, heat the olive oil over medium heat. Make sure that the olive oil is coating the entire pan so the zucchini and squash don't stick. 
• Use a sharp knife to chop off the ends of the zucchini and squash. Chop them into chunks. 1/2 inch chunks, rather than slices. 
• Transfer the sliced onions into the hot skillet along with the chopped squash and zucchini to the hot skillet.
• Sauté for about 8-10 minutes. Season with salt, pepper, parsley and onion powder.
• Remove the skillet from the heat once the squash is fork tender.

Notes

• Feel free to store any extras in a glass container and store in the fridge for up to one week. 

Nutrition

Serving: 6servings | Calories: 38kcal | Carbohydrates: 1.7g | Protein: 0.4g | Fat: 3.5g | Sodium: 388mg | Fiber: 0.6g | Sugar: 0.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

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Love this side dish? Be sure to check out my other favorites:

• Tomato Cucumber Salad
• Cauliflower Mash
• Quick Sausage Stir Fry