So, About This Squash & Zucchini Thing…
Alright, friend—let me tell you about the first time I made this Easy Yellow Squash & Zucchini Recipe. It was one of those sweltering July evenings when the air felt thick enough to chew. I remember my neighbor, Mrs. Jenkins, dropped off a basket of veggies (honestly, I think she just had too many!) and I figured, well, why not? Fast forward: I’m now that neighbor foisting off extra zucchini like I’m running a covert squash operation. Anyway, this recipe sort of became my accidental claim to fame at summer potlucks. My aunt once called it, “the only way I’ll eat zucchini without complaining” and, you know what, I’ll take that as a win! Oh, and a little warning—if you have pets, don’t leave the squash unattended on the counter. My cat thought it was a toy once. Chaos.
Why I Keep Making This (And Maybe You Will Too)
I make this when the fridge is staring back at me with nothing but squash, and I can’t face another salad (sorry, salad lovers). My family goes absolutely bonkers for it, especially when the cheese gets a bit crispy on top. I once tried to skip the garlic, and my husband noticed. He’s not usually that observant in the kitchen, so… lesson learned. Plus, it’s quick—like, toss it together faster than you can binge-watch an episode of Chopped. And if the kids are whining about something green on their plate, I just call it “summer fries.” Works about 50% of the time. (The other 50%? I just eat theirs. No regrets.)
Here’s What You’ll Need (Plus a Few Swaps)
- 2 medium yellow squash (about 500g, but honestly I just grab what fits in my pan)
- 2 medium zucchini (same as above—sometimes I use three if they’re tiny)
- 2 tablespoons olive oil (but I’ve used butter in a pinch, and my cousin swears by avocado oil; I’m not convinced)
- 1 small onion, thinly sliced (red, yellow, white—whatever’s rolling around in the crisper)
- 2–3 cloves garlic, minced (occasionally I cheat with the jarred stuff—don’t tell my mother-in-law)
- Salt & black pepper, to taste (I’m heavy-handed, but you do you)
- 1/2 teaspoon dried Italian herbs (or just oregano works, or leave it out entirely if you’re feeling rebellious)
- 1/2 cup shredded cheese—Parmesan, cheddar, or a blend (my grandma insisted on Kraft Parmesan but honestly any grated cheese works fine)
- Optional: a handful of breadcrumbs for crunch (panko, regular, or even crushed crackers in a wild moment)
How I Usually Throw This Together
- Slice the squash and zucchini. About 1/4 inch thick—sometimes mine are wonky, but that’s part of the charm.
- Preheat your oven to 400°F (200°C), or if you’re like me and forget, just start prepping and turn it on halfway through. No biggie.
- Heat olive oil in a big ovenproof skillet (or a regular one if you don’t mind transferring later) over medium heat. Toss in the onion and sauté until it gets soft and smells amazing—about 3–5 minutes.
- Add garlic. Stir for about 30 seconds. This is where I sneak a taste. Just don’t burn it—burnt garlic is a crime in my kitchen.
- Throw in the squash and zucchini. Stir it all up, add salt, pepper, and herbs. Don’t worry if the pan gets crowded; they shrink a bit. If they look a little soggy now, that’s normal.
- Cook until just tender—5 to 7 minutes. (Sometimes I get distracted and leave them a bit longer. No harm done, they’re just softer.)
- Top with cheese and breadcrumbs, then pop the skillet in the oven. Bake for about 10–15 minutes, or until the cheese is bubbly and maybe even a little golden. If you forgot to preheat, just add five minutes to the timer and go make a cuppa while you wait.
Notes from My Many Not-Quite-Perfect Attempts
- If you cut the squash too thin, they kind of disappear; too thick and they don’t cook through. I still mess this up sometimes, so don’t stress.
- Actually, I find it works better if you let the cheesy top get a little brown—tastes like summer pizza.
- Some folks swear by fresh herbs, but dried is what I usually have at home.
- One time, I used too much oil and it turned into veggie soup. Now I measure (sort of).
Things I’ve Tried (For Better or Worse)
- Add a splash of lemon juice right before serving—gives it a fresh kick.
- Swap in sweet peppers or mushrooms for half the squash. Not traditional, but tasty.
- Tried a layer of sliced tomatoes on top; looked good but made things a bit soggy, so maybe skip that unless you’re feeling brave.
- Once, I tossed in leftover rotisserie chicken—boom, quick dinner.
Tools I Use (Plus MacGyver-Style Fixes)
- Ovenproof skillet (mine’s cast iron, but I’ve used a basic frying pan and then just shoved everything into a baking dish—works fine)
- Sharp-ish knife (seriously, don’t battle your squash with a butter knife; I did once, results were tragic)
- Cutting board (or, in a pinch, a sturdy plate—just don’t tell my mum)
Stashing the Leftovers (If You Actually Have Any)
If, by some miracle, there’s any left, just toss it in an airtight container and keep it in the fridge. Sadly, it’s best within a day or so—though, honestly, in my house it never lasts that long. Reheats surprisingly well in the microwave. I think it tastes better the next day, but maybe that’s just because I get a break from cooking.
How I Like to Serve It
This dish goes great with grilled chicken or steak (try it with this grilled chicken recipe), or even just a hunk of crusty bread for soaking up the cheesy bits. Sometimes, I scoop it onto rice or pasta—my daughter piles it on baked potatoes, which is actually genius. Oh, and once, I served it at brunch alongside scrambled eggs. Big hit.
Lessons Learned (or Pro Tips From Past Flops)
- I once tried rushing the cheese step—ended up with sad, unmelted cheese lumps. Just be patient and let it brown.
- Don’t skip salting the squash at the start; otherwise, it ends up bland, and I end up grumpy.
- Resist the urge to overload the pan. Crowded veggies steam instead of roast. Or, if you can’t resist, just call it “rustic.”
FAQ: Questions I Get All the Time
- Can I use just zucchini or just yellow squash?—Absolutely! I’ve done it tons of times (usually when one’s gone a bit squishy in the fridge). The flavor’s just a smidge different, but still good.
- Is it OK to make this ahead?—You can, but it’s best fresh. Sometimes I do the prep ahead, then just assemble and bake at dinner time. Less stress.
- I don’t have an ovenproof skillet. Now what?—No worries. Use a regular pan for the stovetop part, then toss everything into any baking dish for the oven step. Works a treat. (That’s how my brother does it, anyway. He doesn’t own a single fancy pan.)
- What cheese is best?—Honestly, whatever you like! I usually use what’s left in the fridge. Even feta’s pretty good, if you’re feeling Mediterranean. Just avoid blue cheese…that was a mistake I won’t repeat.
- Can I freeze leftovers?—Well, you can, but they get a bit mushy after thawing. I’d say just eat it within a day or two for best taste.
And there you have it—my not-so-fancy but always-devoured Easy Yellow Squash & Zucchini Recipe. If you try it, let me know if your cat gets involved. Or if you discover the perfect cheese combo, because I’m still on the hunt. If you want more veggie ideas, I sometimes browse Cookie + Kate’s zucchini recipes—some good inspiration there. Happy cooking, y’all!
Ingredients
- 2 medium yellow squash, sliced
- 2 medium zucchini, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian herbs
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
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1Wash and slice the yellow squash and zucchini into 1/4-inch rounds.
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2Heat olive oil in a large skillet over medium heat.
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3Add the minced garlic and sauté for 1 minute until fragrant.
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4Add the sliced squash and zucchini to the skillet. Season with salt, black pepper, and dried Italian herbs.
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5Cook, stirring occasionally, for 8-10 minutes or until the vegetables are tender but still slightly crisp.
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6Remove from heat, garnish with fresh parsley if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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