Looking for a colorful, nutritious, and flavor-packed side dish that’s as simple to make as it is satisfying? This Zucchini & Squash Medley is the answer. With tender slices of zucchini and yellow squash, tossed in herbs and garlic, then sautéed or roasted to perfection, this vibrant dish is perfect for weeknight dinners, holiday meals, or even summer barbecues.
Easy, healthy, and bursting with flavor, this zucchini and squash medley recipe is a staple you’ll want to make again and again.
Why This Zucchini & Squash Medley Is So Good
This recipe shines for its simplicity, versatility, and freshness. It’s a fantastic way to celebrate seasonal produce and sneak in extra veggies that even picky eaters will enjoy. Whether you’re looking for a low-carb side dish, a way to use up garden squash, or a colorful veggie addition to your dinner table, this dish delivers.
What makes it amazing:
- Fresh ingredients that let natural flavors shine
- Quick prep and fast cook time
- Customizable herbs and spices
- Perfect texture — tender yet slightly crisp
- Low-calorie, low-carb, and gluten-free
Ingredients for Zucchini & Squash Medley
This medley comes together with just a few wholesome ingredients:
- 2 medium zucchini, sliced into ¼-inch rounds
- 2 medium yellow squash, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- Salt, to taste
- Optional: red pepper flakes, grated Parmesan, fresh lemon juice
Tip: Use the freshest squash possible for the best flavor and texture. Local or garden-grown veggies work beautifully.
How to Make the Zucchini & Squash Medley
This simple recipe can be sautéed in a skillet or roasted in the oven, depending on your preference.
Method 1: Sautéed on the Stove
Step 1: Heat the Oil
Heat olive oil in a large skillet over medium heat. Once hot, add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
Step 2: Add Squash and Zucchini
Add the sliced zucchini and yellow squash to the pan. Stir to coat evenly with the garlic and oil.
Step 3: Season
Sprinkle with dried thyme, basil, salt, and pepper. Stir again to combine.
Step 4: Cook Until Tender
Sauté for about 6–8 minutes, stirring occasionally, until vegetables are tender but not mushy. You want them to maintain a slight bite for texture.
Step 5: Serve
Remove from heat and serve immediately. Garnish with optional Parmesan or a squeeze of lemon juice for added brightness.
Method 2: Roasted in the Oven
Step 1: Preheat the Oven
Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Toss Ingredients
In a large bowl, toss sliced zucchini and squash with olive oil, garlic, herbs, salt, and pepper.
Step 3: Spread Evenly
Spread the mixture in a single layer on the baking sheet. Avoid overlapping to ensure even roasting.
Step 4: Roast
Bake for 15–20 minutes, or until edges begin to caramelize and squash is fork-tender. Optionally broil for 1–2 minutes for extra crisp edges.
Step 5: Serve Hot
Serve hot from the oven with freshly grated Parmesan or a drizzle of balsamic glaze.
Flavor Variations
Want to spice things up or make it your own? Try these variations:
- Cheesy version: Sprinkle shredded mozzarella or Parmesan in the last 5 minutes of baking.
- Southwest-style: Add chili powder, cumin, and a pinch of paprika.
- Lemon herb medley: Add lemon zest and fresh parsley just before serving.
- Italian twist: Stir in halved cherry tomatoes and a handful of fresh basil at the end.
What to Serve with This Medley
This squash and zucchini medley pairs well with almost any main dish. Here are a few perfect pairings:
- Grilled chicken or steak
- Baked fish or shrimp
- Pasta or risotto
- Quinoa or couscous bowls
- Stuffed bell peppers or veggie burgers
It’s also great on its own as a light vegetarian meal or a topping for grain bowls and salads.
Make-Ahead, Storage & Reheating Tips
To Store:
Let leftovers cool and store in an airtight container in the fridge for up to 3–4 days.
To Reheat:
- Skillet: Reheat in a lightly oiled pan over medium heat until warmed through.
- Oven: Bake at 350°F for 8–10 minutes.
- Microwave: Reheat in 30-second intervals, though this may slightly soften the texture.
Note: Roasted or sautéed squash tends to release moisture upon sitting. To refresh the texture, reheat in a hot skillet for a few minutes.
Health Benefits of Zucchini & Yellow Squash
This dish doesn’t just taste amazing — it’s also loaded with health benefits:
- Zucchini is rich in vitamin C, potassium, fiber, and antioxidants
- Yellow squash adds vitamin A and manganese to the mix
- Both vegetables are low in calories and help support hydration and digestion
- The olive oil provides healthy fats for heart health
This makes the medley a nutrient-dense and satisfying side that fits into many diets — including vegetarian, gluten-free, low-carb, and paleo.
Frequently Asked Questions
Can I use only zucchini or only yellow squash?
Yes! You can use either one depending on what you have. The combination is delicious, but they’re both great solo.
Should I peel the squash?
No peeling is necessary. The skins are tender and nutritious — just give them a good wash.
Can I grill the squash and zucchini instead?
Absolutely! Brush the slices with oil and seasoning, then grill for 3–4 minutes per side over medium heat.
Final Thoughts
This Zucchini & Squash Medley is more than just a vegetable side — it’s a colorful, flavorful, and wholesome dish that brightens any plate. Whether sautéed or roasted, its versatility and ease make it a recipe you’ll turn to time and again. Add it to your meal rotation today and experience just how amazing simple vegetables can taste when treated right.
