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Summer in the kitchen around here is made up of the most zucchini. I don’t preserve zucchini or summer squash, and it lasts weeks in the pantry. At any given time there is zucchini and squash at the ready. If you are wondering what to do with all of your summer garden bounty, I have your new favorite dish: this easy summer squash and zucchini skillet. You are going to want to make this every. single. night. File this under healthy, low carb recipes!
This is the summer dish that I always come back to, an easy summer squash and zucchini skillet. It always works, and is a family favorite. That probably has something to do with the cheese, I mean I don’t think the kids are in it for the zucchini and onions.
How To Make An Easy Summer Squash and Zucchini Skillet
It starts with the skillet. I only use cast iron for a couple of different reasons. First, it heats evenly and is capable of reaching and maintaining higher temperatures. Second, there are no chemicals like Teflon leaching into the food. Once I read that the number one chemical in our bodies these days is Teflon and I’m thinking that’s probably not okay.
So I start this skillet with a nicely heated and oiled skillet. Then add the onions and garlic. Don’t forget the salt and pepper, this hinges on the salt and pepper.
I throw in the sliced zucchini and summer squash and get it turning a little. At the end I add the shredded cheddar cheese and that is what brings it all together.
This easy summer squash and zucchini skillet smells great in the evening – because that is a qualifier, great dinner smells at 6:00. But also you can just eat all of it for lunch, I’m not judging. We friends, right?
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A summer family favorite, this easy summer squash and zucchini skillet is easy to make.
3 Tbsp Olive Oil
2 medium zucchini, evenly sliced
2 medium yellow squash, evenly sliced
2 small red onions, evenly sliced
4 cloves garlic, chopped (not minced)
2 Tbsp water*
1 cup of shredded cheddar cheese
salt and pepper to taste
- Start by warming up the oil in your skillet on medium heat
- Add the onions and sauté until translucent, about 5 minutes
- Sprinkle with salt and pepper
- Add garlic and continue to sauté until fragrant, about 2 minutes
- Add zucchini and squash, continue to sauté until they begin to release water
- Continue to reduce the liquid until there is only a little left in the bottom of the skillet
- Sprinkle cheese evenly across the top and allow to melt.
If the zucchini and squash seems like it is just not cooking fast enough, add water 2 Tbsp at a time and cover with a lid. Watch it closely and continue stirring. You will need to reduce the liquid further.
- Category: Dinner
- Method: Sauté
- Cuisine: North American
Keywords: squash, zucchini, skillet, how to use up zucchini, zucchini recipes, yellow squash recipes, easy dinner recipes, summer dinner