Simple Sauteed Summer Squash


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Simple Sauteed Summer Squash recipe by Barefeet In The Kitchen

I serve squash this way several times a week between spring and mid summer. As long as the squash in our garden is in abundance, this is a simple and hassle free way to enjoy it.

When the vegetables are garden fresh, a drizzle of olive oil and a dash of salt and pepper is all that they need to be delicious.

I love oven roasted vegetables. However, if I don’t need to turn on the oven for anything else, there is little chance I’ll want it on just to roast the vegetables for dinner. This is a quick, easy and kitchen-heat free way to enjoy the summer produce.

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Try making a simple skillet of sauteed vegetables or oven roast patty pan squash for more garden fresh ideas.

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Simple Sauteed Summer Squash

Servings: 2 -3 servings


  • 2-3 medium size zucchini or whichever squash you like, sliced into rounds about 1/4" thick.
  • 1 tablespoon extra virgin olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste


  • In a large skillet, over medium high heat, warm the oil. Add the squash and season with salt and pepper. Saute, stirring only occasionally, until it is slightly tender and still crisp. It should be very lightly browned. The whole cooking time should only take about 5-7 minutes. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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