Summer Squash Sauté

A quick vegan side dish made in one skillet with yellow squash, zucchini, cherry tomatoes, and a sprinkle of vegan parmesan. It is completely oil free and ready in minutes.

Healthy Yellow Squash and Zucchini Recipe

I love going to the farmers market in summer, and this quick squash dish is the perfect way to use up those extra veggies from your garden. Trust me, when you have an abundance of squash and tomatoes, you need a go to recipe that is fast, flavorful, and healthy.

This dish came to life after my father in law sent me home with a huge box of summer squash and tomatoes from his garden.

I stood in my kitchen staring at all that fresh produce and thought, there has to be a simple way to highlight these flavors without a ton of oil or complicated steps. So I grabbed my favorite nonstick skillet and got to work.

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The result is a side dish that checks every box for me. It is simple, fast, full of flavor, oil free, gluten free, and genuinely healthy. If you are looking for easy summer squash recipes that do not sacrifice taste, this one is for you.

This sauté is proof that fresh garden vegetables need very little to shine. A hot pan, a splash of water, and a few pantry spices are all it takes.

How To Make Summer Squash Sauté

This recipe is so easy that you will memorize it after one try. The whole thing comes together on the stovetop in about six minutes of cooking time. Here is exactly how I do it.

Start by preheating a large nonstick skillet over medium to medium high heat. Once the pan is hot, add the chopped zucchini and chopped yellow squash. Cook for two to three minutes, stirring occasionally.

If the vegetables start to stick, add one to two tablespoons of water at a time. This water sauté technique keeps everything oil free while still getting a nice tender texture.

Next, add the cherry or grape tomatoes that you have sliced in half. Sprinkle in the garlic powder, oregano, and basil. If the pan looks dry, add a little more water to keep things moving.

Gently stir everything together and cook for another three to four minutes. You want the zucchini and squash to be tender and the tomatoes to look like they are about to pop.

Season with salt and pepper as needed. If you want to take it over the top, sprinkle the top with vegan parmesan and add a light drizzle of oil free balsamic dressing. These last two touches are optional, but I highly recommend them. Serve immediately and enjoy.

• Prep time: 10 minutes
• Cook time: 6 minutes
• Total time: 16 minutes
• Servings: 4

More Healthy Summer Side Dishes

Once you master this sauté, you will want to keep the summer side dish momentum going. Here are some other healthy recipes that pair beautifully with anything you are grilling or serving for dinner.

• Tomato Cucumber Salad (No Oil)
• Vegan Potato Salad
• Easy Sautéed Kale
• Vegan Macaroni Salad

If you still have squash left over, try the Vegan Summer Squash Casserole or bake a loaf of Vegan Zucchini Bread. You can also explore a full seasonal collection like What’s In Season: Summer Fruits and Vegetables plus 35 Recipes for even more inspiration.

This sauté is quick, easy, full of flavor, oil free, gluten free, and healthy. It fits right into any plant based meal plan and works just as well for a weeknight dinner as it does for a weekend gathering.

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If you loved this summer squash sauté, pin it for later so you always have it on hand when garden season kicks into full gear.

More Side Dishes

Looking for even more side dish ideas? Browse the full collection of vegan sides for everything from light salads to hearty vegetable bakes.

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Summer Squash Sauté (Vegan & Oil-Free)

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Summer Squash Sauté A quick vegan side dish made in one skillet with yellow squash, zucchini, cherry tomatoes, and a sprinkle of vegan parmesan. It is completely oil free and ready in minutes.

• Total Time: 16 min
• Yield: 4 servings 1x

Ingredients

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1 large zucchini, chopped
1 large yellow squash, chopped
1 cup grape or cherry tomatoes, sliced in half
2 tsp. garlic powder
½ tsp. oregano
½ tsp. basil
salt and pepper, to taste
Oil Free Balsamic Dressing
Vegan Parmesan

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Instructions

1-Preheat a large nonstick skillet over medium: Preheat a large nonstick skillet over medium to medium-high heat.
2-Once the pan is ready add the: Once the pan is ready add the squash and zucchini and cook for 2-3 minutes. Stir occasionally and add 1-2 tablespoon of water at a time if necessary to prevent sticking.
3-Add in the tomatoes and sprinkle with: Add in the tomatoes and sprinkle with the garlic powder, oregano, and basil. If the pan is dry add a little more water to sauté, gently stir, and cook for another 3-4 minutes. You want to cook the dish until the zucchini and squash are tender and the tomatoes look like they’re about to pop.
4-Season with salt and pepper as needed: Season with salt and pepper as needed. Sprinkle the top with Vegan Parmesan and a drizzle of Oil-Free Balsamic Dressing. Serve immediately.

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• Prep Time: 10 min
• Cook Time: 6 min
• Method: stovetop

Nutrition

• Calories: 40
• Sugar: 5.1 g
• Sodium: 15.8 mg
• Fat: 0.6 g
• Carbohydrates: 7.7 g
• Fiber: 2.3 g
• Protein: 2.6 g
• Cholesterol: 0 mg