Sautéed Squash Medley – Yellow Squash and Zucchini

Sautéed Squash Medley IngredientsThis Sautéed Squash Medley was inspired by a dish I had at a restaurant. As usually happens, it was further inspired by the availability of the ingredients at the farmers market. The onion, mushrooms, yellow squash, zucchini, and tomato all came from the market. Why does that matter? Freshness is one reason. These vegetables were still growing a day or two before I bought them. You can’t get fresher than that.

Sautéed Squash Medley! Click To Tweet

If you’re brave, you could also add a bit of crushed red pepper, perhaps 1/8 teaspoon. Enjoy!

Sautéed Squash Medley

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 onion
  • 1/4 pound mushrooms
  • 1-2 Yellow Squash
  • 1-2 Zucchini
  • 1/2 tomato
  • 1 TBSP olive oil extra virgin
  • Salt & Pepper



  1. Cut onion into 1/2 inch squares

  2. Thinly slice the mushrooms

  3. Thinly slice the Yellow Squash and Zucchini. You should have 3-4 cups of squash.

  4. Cut tomato into 1/4 inch pieces


  1. Heat olive oil in a large skillet or wok until hot. This could take 3-4 minutes.

  2. Sauté onion until transparent.

  3. Add mushrooms and cook for 5 minutes

  4. Add squash and cook for a few minutes. They should still be firm to the touch.

  5. Season with salt & pepper

  6. Stir in tomatoes and serve

Sautéed Squash Medley

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