Sauteed Zucchini and Squash with Feta

This easy side dish features tender cubed zucchini and yellow squash sautéed gently in olive oil and butter until they get just a hint of caramelization. Then, with the addition of fresh herbs and a splash of broth, it simmers for extra flavor before being finished with a sprinkle of salty feta. The best part? This recipe doesn’t ask for much—just a little love with chopping your veggies the right way. Trust me, the way you cut them makes all the difference!

When summer rolls around, zucchini and yellow squash start popping up at farmers’ markets and in CSA boxes. This recipe transforms those simple veggies into a quick, tasty side dish that’s perfect for busy weeknights. With small cubes of squash cooked in olive oil and butter until golden, a splash of broth for depth, and fresh herbs to brighten things up, it’s a winner every time. Topped with crumbled feta, this dish brings a little tang and saltiness without overwhelming the natural sweetness of the squash.

In this post, I’ll show you exactly how to chop your zucchini and squash for even cooking, step-by-step instructions on sautéing so you get a perfect golden color without mushy bits, and tips on when and how to add the herbs for the best flavor. Plus, I’ll share practical advice on timing (prep: 5 minutes, cook: 10 minutes, total: 15 minutes — serves 4), plus simple swaps, storage ideas, and answers to the questions I get asked most often about preparing these summer staples.

Stick with me here for detailed photos and easy steps that make this tasty side a go-to throughout the summer months.

Fast, Flavorful Summer Veggies

This sautéed zucchini and squash recipe feels like a little summer celebration but takes hardly any time or effort at all. It’s based on a simple technique—cutting the squash into ½-inch cubes and a quick finish with stock—that delivers bold flavor and the perfect tender-crisp texture every single time.

• Ready fast: Just 5 minutes to prep and 10 minutes to cook—ideal for those busy nights when you want something homemade but quick.
• Minimal ingredients, big taste: You only need basic pantry staples like olive oil, butter, salt, and stock, plus some thyme and optional feta for that final pop—or try this Garlic Parmesan zucchini and squash skillet side dish for a similarly simple, bold flavor.
• Perfect texture every time: The small dice and quick sauté method keep the squash from turning soggy but still give it a lovely golden caramelization.
• Super versatile: Serve it as a summer side, toss it on grains or pasta, or mix it into beans or chicken—or try a 25-minute rotisserie chicken zucchini casserole for a quick weeknight meal.
• Seasonal and budget-friendly: Makes the most of all those zucchini and yellow squash your garden or market may be bursting with; smaller to medium-sized ones have the best taste and texture.
• Easy to customize: Make it vegan by swapping veggie stock and skipping the butter and feta, swap in your favorite herbs or cheeses, or add aromatics like garlic or shallot.
• Make-ahead friendly: Chop the veggies a day ahead or cook and gently reheat—it keeps beautifully for 2–3 days in the fridge.

In short? This dish is fast, flavorful, flexible, and forgiving. Once you get the chopping and sautéing down, you’ll come back to it again and again all summer long.

What You’ll Need

• ¾ pound zucchini
• ¾ pound yellow squash
• 2 Tablespoons olive oil
• 1 Tablespoon unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon red pepper flakes crushed
• 5 sprigs fresh thyme leaves removed
• ⅓ cup chicken stock
• 2 Tablespoons flat leaf parsley minced
• 2 ounces feta cheese

Sautéing and Finishing Steps

1. Wash and cut zucchini and yellow squash into uniform ½-inch cubes, optionally removing seeds from large yellow squash.
2. Heat a large sauté pan over medium-high heat and add 2 tablespoons olive oil, 1 tablespoon unsalted butter, ½ teaspoon kosher salt, and ¼ teaspoon crushed red pepper flakes; melt and warm.
3. Add the diced squash and the leaves from 5 thyme sprigs to the pan, spreading the pieces in a single layer and tossing to coat with the fat.
4. Sauté, stirring occasionally, until the squash pieces develop a little golden color but are still slightly firm.

5. Pour in ⅓ cup chicken stock and let the mixture simmer until the liquid evaporates and the squash is tender but not mushy, about 5–7 minutes.

   

6. Remove from heat, sprinkle with 2 tablespoons minced flat-leaf parsley and 2 ounces crumbled feta, and serve immediately.

Prep Tips for Best Texture

The magic in this sautéed zucchini and squash recipe starts with how you prep your veggies. I’ve talked about chopping in my pan-fried zucchini post, and it’s just as important here—see my garlic roasted zucchini guide for cut sizes that cook evenly. The way you slice and dice affects how evenly and quickly your squash cooks, and the texture you end up with.

Cutting into matchsticks or small ½-inch cubes helps your zucchini and squash cook quickly and evenly, avoiding mushy spots or tough skins. This means every bite is perfectly tender but still with a little snap. If sogginess is an issue, tips from these crispy zucchini fritters show how to draw out excess moisture before cooking.

1. Use a large sauté pan so the squash can spread out in a single layer without crowding. If they’re too packed, they steam instead of caramelize, making them soggy.
2. Add the fresh thyme early in cooking to infuse that lovely herbal flavor. Hold off on the parsley until just before serving for a fresh, vibrant finish.

Flavor Swaps and Add-Ins

Make this sauteed zucchini and squash recipe your own with a few easy swaps or additions you probably have on hand:

• Herbs: Swap out parsley for fresh basil or chives, both great when added at the end for brightness.
• Cheese: Use goat cheese, ricotta salata, or even grated Parmesan if feta isn’t your thing.
• Liquid: Try a splash of dry white wine instead of chicken stock, or use veggie stock to keep it vegetarian.
• Vegan version: Skip the butter and cheese; use extra olive or avocado oil and add a sprinkle of nutritional yeast if you want a cheesy note.
• Aromatics: Stir in a minced clove of garlic or a small chopped shallot before adding the squash for more layered flavor.
• Spices: Trade red pepper flakes for smoked paprika, za’atar, or lemon pepper for a twist on the flavor.
• Cooking methods: Roast diced squash tossed with oil at 425°F for 12–20 minutes (see this easy garlic parmesan roasted zucchini for technique), or slice lengthwise and grill until nicely charred, then finish with herbs and cheese.
• Make it heartier: Mix in cooked chickpeas, white beans, or diced chicken at the end to turn this side into a more filling main dish. For a baked option, try this spinach zucchini chickpea bake.

Storing and Reheating Leftovers

Here’s how to keep your sauteed zucchini and squash tasting fresh whenever you want to enjoy leftovers:

• Refrigerate: Let the dish cool completely, then store in an airtight container for up to 3 days. If you can, store the feta cheese and chopped parsley separately and sprinkle on right before serving to keep them fresh and flavorful.
• Reheat: Warm gently on the stovetop over medium-low heat with a splash of stock or water to keep the squash tender but not mushy. You can also microwave in short bursts of 20–30 seconds, stirring in between, or heat covered in a 350°F oven for 8–10 minutes. Prefer it cold? Tuck chilled leftovers into warm fresh homemade pita bread with a squeeze of lemon.
• Make-ahead: Dice the squash up to 24 hours before cooking and keep in a sealed container in the fridge. You can also cook the whole dish a day ahead and reheat carefully, but avoid storing it cooked for too long so the squash doesn’t get too soft.
• Freeze: It’s best not to freeze this dish because zucchini and yellow squash have lots of water, which separates and makes the texture mushy when thawed.

Common Prep Questions

Should I salt zucchini before sautéing?

Salting zucchini pulls out moisture, which is helpful if you’re roasting or baking for crisp edges—think crispy baked Parmesan zucchini. But for quick sautéing like this, there’s no need—you want to keep that moisture inside for tenderness.

Do I need to peel the squash or zucchini?

Nope! The skin is tender and adds a little texture and color to the dish. Just give them a good wash and go.