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Summer Squash and Potato Saute

In summer, I like to keep the oven off as much as possible. This side dish cooks up quickly on the stovetop.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 2 tablespoons butter
  • 2 medium summer squash, sliced
  • 2 small red potatoes, thinly sliced
  • Minced fresh parsley
  • Salt and pepper to taste


  • In a large skillet, melt butter over medium heat. Saute squash and potatoes until tender. Sprinkle with parsley, and salt and pepper to taste.
Nutrition Facts
3/4 cup: 86 calories, 6g fat (4g saturated fat), 15mg cholesterol, 61mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 2g protein.

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Average Rating:
  • Mrs_T
    Jul 9, 2013

    We really liked this side dish. I wanted to make some sort of potato dish but didn't want to heat up the kitchen by turning on the oven. I remembered this recipe, which I had copied from a magazine years ago but had never tried. I used zucchini rather than summer squash because that was what I had. It would actually be pretty with both types of squash. I had to use small russet potatoes (which I peeled), and that worked out fine, but it would be wonderful with the red ones.

  • spiderman13
    Jun 3, 2011

    The red potatoes were a nice complement.

  • rachelayne
    May 3, 2011

    This was so simple and good. I did not change anything about the recipe and it turned out great!