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How to Cook Zucchini and Squash the Simple and Easy Way

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Looking for a quick and easy way to enjoy your summer veggies? This simple recipe will show you how to cook zucchini and squash. It’s bursting with fresh, delicious flavors and is the perfect summer side dish.

Keep reading to learn how to cook this simple zucchini recipe!

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How to Cook Zucchini and Squash the Simple and Easy Way
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Before losing 125 pounds, I loved fried zucchini and ate tons of zucchini fries. Actually, I loved anything fried. Now that I have lost weight, I try to limit the amount of fried foods I eat, maintain a lower-calorie diet, and cook them in a healthier way. 

I love roasting zucchini and squash in an air fryer, as well as roasting zucchini and squash in the oven. But when I want a quick, delicious side dish instead of roasted zucchini, my favorite way to enjoy yellow summer squash and zucchini is to steam it. 

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How to Cook Zucchini and Squash

🌟What Others Are Saying About This Summer Squash Recipe

“This was such a simple and easy recipe.”   – Allie


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Ingredients

📃Ingredients and Substitutions

The printable recipe card includes the full list of ingredients, quantities, step-by-step photos, and daily values below.

  • Fresh Zucchini – cut into zucchini slices. 
  • Yellow Squash – cut into slices the same size as the sliced zucchini.
  • Garlic Powder – you can substitute fresh garlic if you prefer.  
  • Onion Powder 
  • Italian Seasoning – just a little bit will give this simple side dish a burst of flavor.
  • Pepper and Sea Salt – just a pinch or omit it for less sodium. 
  • Optional – Red pepper flakes, just a pinch for a little heat.  
  •                   Olive oil—just a spritz. It isn’t necessary, but it helps the Italian herbs stick to the vegetables and adds flavor. 
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How to Cook Zucchini and Squash

🥄How to Cook Zucchini and Squash

This easy side dish is a quick and perfect way to enjoy fresh vegetables from your own garden or the farmers market. Here’s the full instructions:

  • Prepare the Vegetables: Wash the zucchini and squash thoroughly. Trim off the ends and slice them into even-sized pieces, about 1/4 to 1/2 inch thick. You can cut them into rounds, half-moons, or even spears, depending on your preference. The most important thing is to cut them into uniform pieces so they cook evenly.
  • Toss and Coat: In a large bowl, combine the zucchini and squash slices, seasonings, and a spritz of olive oil if using. Toss them until evenly coated.
  • Set Up the Steamer: Fill a pot with about 1 to 2 inches of water. Place the steamer basket into the pot, making sure the water level is below the basket so the vegetables don’t sit in the water and gain excess moisture.
  • Heat the Water: Cover the pot with a lid and bring the water to a boil over medium-high heat
  • ​Add the Vegetables: Once the water is boiling and steam is visible, carefully place the sliced zucchini and squash into the steamer basket. Spread them out evenly to ensure even cooking.
  • Steam the Vegetables: Cover the pot again and reduce to medium heat. Steam the zucchini and squash for about 5 to 7 minutes or until they are tender but still slightly crisp. You can check for doneness by piercing them with a fork; they should be easily pierced but not mushy.
  • Serve: After steaming the vegetables, carefully transfer the steamed zucchini and squash to a serving dish and enjoy.
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Zucchini and Squash in a Steamer

Looking for more vegetable recipes

Simple Roasted Vegetables

How to Cook Frozen Vegetables in Air Fryer

How to Roast Red Peppers in Air Fryer

How to Bake Sweet Potatoes


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FAQ’s

How do I store cooked zucchini and squash?

To store steamed zucchini and squash properly and maintain their freshness, follow these steps:

  1. Cool Down: Allow the steamed zucchini and squash to cool to room temperature. Spreading them out on a baking sheet or plate can speed up this process.
  2. Pat Dry: If the vegetables are still a bit wet, gently pat them dry with a paper towel to remove any excess moisture. This helps prevent them from becoming mushy during storage.
  3. Airtight Container: Place the cooled and dried vegetables in an airtight container or resealable plastic bag. Be sure to squeeze out as much air as possible before sealing the bag.
  4. Refrigerate: Store the container or bag in the refrigerator. Steamed zucchini and squash can be stored in the fridge for up to 3-4 days.
  5. Freezing Option: If you want to store the steamed vegetables longer, you can freeze them. Spread the cooled zucchini and squash slices on a baking sheet in a single layer and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. Label them with the date, and they can be stored for up to 3 months. To use, thaw in the refrigerator or reheat directly from frozen.

For more information regarding proper food storage, go to https://www.foodsafety.gov/


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Recipe

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How to Cook Zucchini and Squash the Simple and Easy Way

Looking for a quick and easy way to enjoy your summer veggies? This simple recipe will show you how to cook zucchini and squash. It's bursting with fresh, delicious flavors and is the perfect summer side dish.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword how to cook zucchini and squash
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 23kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 1 small zucchini
  • 1 small yellow squash
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • salt and pepper to taste

Optional

  • 1 pinch red pepper flakes
  • 1 tsp olive oil

Instructions

  • Prepare the Vegetables: Wash the zucchini and squash thoroughly. Trim off the ends and slice them into even-sized pieces, about 1/4 to 1/2 inch thick. 
  • Toss and Coat: In a large bowl, combine the zucchini and squash slices, seasonings, and olive oil if using. Toss them until evenly coated.
  • Prepare Steamer: Fill a pot with 1 to 2 inches of water and place the steamer basket inside. Cover the pot with a lid and bring the water to a boil over medium-high heat.
  • Steam the Vegetables: Carefully place the sliced zucchini and squash into the steamer basket once the water is boiling. Cover the pot again and reduce to medium heat. Steam the zucchini and squash for about 5 to 7 minutes or until they are tender but still slightly crisp. You can check for doneness by piercing them with a fork; they should be easily pierced but not mushy.
  • Serve: After steaming the vegetables, carefully transfer the steamed zucchini and squash to a serving dish and enjoy.

Notes

Nutrient Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.
The information is based on using 1 tsp of olive oil.

Nutrition

Serving: 0.5cup | Calories: 23kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Fiber: 3g

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​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.

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