Sautéed Squash and Zucchini is a simple, easy side dish that is perfect for any dinner! Sliced squash and zucchini are sautéed with onion and then topped with panko bread crumbs and grated parmesan.
When we needed a quick and easy side dish growing up, my mom would make this sautéed squash and onion. It was one of my favorite vegetables sides. I love zucchini so much (like can’t get enough lately – kinda odd) so I added a couple to the dish as well. The vegetables cook up in about 15 minutes and the panko/parmesan topping MAKES it!
How to make it:
- Slice the squash, zucchini, and onion.
- Saute in a hot skillet with 2 tbsp of olive oil and 2 tbsp of butter.
- In a small skillet, add a little oil and toast 1/2 cup of panko and 1/4 cup of grated parmesan. Cook until its toasty.
- Transfer the veggies to a dish and top with the toasted panko and cheese mixture.
Make a meal of it with these proteins:
Sautéed Squash and Zucchini
Sautéed Squash and Zucchini is an easy, quick side dish! Fresh squash and zucchini quickly sautéed in butter and olive oil and topped with parmesan Panko bread crumbs.
Ingredients
- 2-3 medium squash, thinly sliced
- 1-2 zucchini, thinly sliced
- 1/2 medium onion, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup panko
- 1/4 cup grated parmesan
- salt and pepper
Instructions
- Slice the squash and zucchini into thin rounds. Slice the onion into thin strips.
- In a large skillet, add 2 tbsp olive oil and 2 tbsp butter. Once the butter has melted, add the vegetables to the pan. Add some salt and pepper. Cook until the vegetables are soft and slightly browned.
- While the veggies are cooking, add a little oil to a small skillet. Once it is hot, add 1/2 cup of panko bread crumbs and 1/4 cup of grated parmesan. Cook until toasted.
- Once the vegetables are soft and beginning to brown, transfer them to a dish. Top with the bread crumb/cheese mixture.
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