Our recipe for Sauteed Zucchini and Squash is a quick and easy side dish that is full of flavor and low in carbs! It’s a healthy side that goes well with just about any protein, low in both calories and carbs, but big on fresh summer flavors!
Like many kids, my daughter is a bit picky about which vegetables she’ll eat.
Her favorites are broccoli and zucchini, so I’m always coming up with new ways to serve those two green veggies.
This sauteed squash and zucchini is such an easy side and it’s perfect for summer when your garden is just overflowing with zucchini, yellow summer squash, and fresh garden tomatoes. Summer side dish perfection – of course, it’s good all year, too. 🙂
I love how easy this sauteed zucchini and squash and I think you will too!
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Veggies – You’ll need a mix of fresh zucchini, yellow summer squash, onion, garlic, and tomato. You’ll chop all that up, season it, and saute it in the oil to make this simple summer side dish.
Seasoning – This is a pretty basic but flavorful mix of seasonings and herbs. You’ll need salt, pepper, dried basil, and minced parsley! If you like a little spice with your sauteed veggies try adding some red pepper flakes.
Avocado Oil – We use avocado oil for cooking quite often, but olive oil or butter will work as well.
The sauteed squash and zucchini makes for a perfect low carb side dish that’s great for summer or really any time. It’ll pair well with just about anything too!
How To Make Sauteed Squash and Zucchini:
Prep – Start by chopping the zucchini and squash into bite-sized pieces. I like to quarter the squash lengthwise and then chop into 1 inch thick pieces.
Cook – Heat some avocado oil in a large heavy-bottomed skillet and then toss in some onion and cook until the onion is starting to soften. Add in your chopped zucchini and squash and cook for 5 more minutes.
Finish – Stir in the tomatoes, minced garlic and dried basil, salt, and pepper. Keep cooking until the squash is nice and tender, about 5 more minutes. I like to sprinkle fresh parsley over the top, but fresh basil is nice too.
What to Serve With Sauteed Zucchini:
Pretty much any protein will go nicely with this keto side dish. Try serving these veggies with one of these great recipes:
- Baked Chicken Drumsticks
- Spinach Stuffed Pork Chops
- Ranch Grilled Chicken
- Keto Steak Bites
- Air Fryer Pork Chops
- Low Carb Meatloaf
These veggies will stay fresh in the refrigerator for 2-3 days. They should reheat pretty well either in the microwave or in the oven. I have not tried freezing this recipe but I think it would work pretty well.
Of course! If you want to switch this recipe up a bit feel free to add or substitute ingredients. Some bell peppers would probably work nicely here, or even mushrooms.
More Low Carb Zucchini Recipes:
- 2 tablespoons avocado oil
- 1 medium onion, chopped
- 2 medium zucchini, chopped
- 2 medium summer squash, chopped
- 1 large tomato, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried basil
- ¼ teaspoon cracked pepper
- 1 tablespoon freshly minced parsley
- Heat oil in a large heavy-bottomed skillet, such as cast iron.
- Add the onion to the skillet and cook, stirring occasionally, for 5 minutes to soften.
- Add the zucchini and squash to the skillet and cook, stirring occasionally, for 5 minutes.
- Add the tomato, garlic, salt, basil, and pepper, and stir well. Continue cooking, stirring occasionally, for 5 minutes or until the squash has softened to your liking.
- Sprinkle with fresh parsley before serving.
You may use fresh basil in place of dried, if you prefer. Add to taste.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 269mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 4gSugar Alcohols: 0gProtein: 2g
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