Squash and Zucchini Sauté

This recipe was submitted by an IBS community member. It has minimal ingredients. This side dish pairs well with baked chicken and steamed rice.
Servings: 4


  • 1/2 lb. zucchini squash, peeled and chopped
  • 1/2 lb. yellow squash, peeled and chopped
  • 2 tsp. Canola oil
  • salt and pepper to taste
  • optional: add fresh herbs, such as chopped basil or dill


  1. 1 Heat oil in large skillet over medium heat.
  2. 2 Add zucchini and yellow squash.
  3. 3 Cook over medium heat, stirring frequently, about 10-12 minutes, or until desired degree of tenderness.
  4. 4 Season with salt and pepper, and herbs, if desired.

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Nutrition facts

Per Serving

  • calories: 30
  • carbohydrates: 1.9g
  • fat: 2.4g
  • fiber: 0.6g
  • sodium: 44mg

Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.

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