Skillet Squash Medley
Ready in a flash and filled with flavor, this skillet squash medley is garden simplicity at it’s best. It is the perfect summer side dish.
I’m not sure this recipe really deserves a post of it’s own since it is garden simplicity at it’s best, but this is absolutely my favorite way to serve up my garden veggies alongside whatever else we may be eating (last week we ate it with this and this and this!).
Ready in a flash and filled with flavor, this skillet medley gets gobbled up in seconds around here, even by the kids (the sprinkling of Parmesan cheese definitely helps sweeten the deal).
One Year Ago: Caramel Crunch Bars
Two Years Ago: Fusilli alla Caprese
Skillet Squash Medley
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion, yellow or red
- 3 cloves garlic, finely minced
- 3 medium zucchini, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
- 3 medium yellow squash, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
- 2-3 ripe tomatoes, chopped
- ¼ cup freshly grated parmesan cheese
Instructions
- In a large nonstick skillet over medium heat, sauté the garlic and onion in the olive oil until the onions being to turn translucent, stirring constantly so the garlic doesn’t burn, about 3-4 minutes.
- Add the zucchini and squash, tossing well with the olive oil mixture. Sauté over medium heat for 3-4 minutes. Add the chopped tomatoes. Continue cooking and stirring until the zucchini and squash are tender and the tomatoes have broken down, about another 2 minutes.
- Toss the hot mixture with the parmesan cheese. Serve immediately.
Serving: 1 Serving, Calories: 110kcal, Carbohydrates: 11g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 4mg, Sodium: 114mg, Fiber: 3g, Sugar: 7g
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Recipe Source: My Kitchen Cafe
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This is my absolute favorite way to cook zucchini and squash now! Both my kids loved and, love the crunch and simplicity to really let the veggies shine! Will be making this for the rest of our lives thanks for the recipe!
Logged it
It was delicious..
My grandma makes this very same dish in the summer with all her fresh garden California veggies! One time I mixed this with some cooked rice and black beans and topped it with cheese and Italian bread crumbs and broiled it. It was amazing! Super amazing one skillet summer meal.
Anyways, thanks for all the work you do getting your recipes up and sharing them!❤️
That sounds amazing with the rice and black beans, Caitlin. Thank you! 🙂
This is fabulous! Had to cut the recipe in half because I only had one tomato and 3 summer squash – I , too, added fresh chopped basil and parsley and dried oregano and lots of salt and freshly grated pepper – awesome recipe – thank you for sharing!
One of my kids had this as an after school snack! Delicious!
We are trying to eat healthier and include more veges in our diet. This was a perfect complement to our dinner tonight. It was also easy since I had all of the ingredients. Thanks!
I make something similar to this but I add katamala olives and feta cheese at the end. YUM!
I totally love your site and its been a go-to in meal planning since I came across it several months ago. Everything we have tried has been an instant hit! But if you’ve got more out of the ordinary vegetable recipes, please share. I want to add more veggies to our repertoire but I keep going back to the same old stand bys. I’ve got two daughters (11 and 7) and one of them will eat one kind of vegetable that the other hates and vice versa. I’m looking for some common ground! Help if you can!
We love to prepare our zucchini this way too, but I never thought to add tomatoes. Tried it tonight–loved it. I know you said it’s not really a recipe, but it’s a great idea. Thanks for sharing!
Just made this tonight and it was so simple and delicious. Thank you!
I like to add a diced sour apple to cooking instead of tomatoes. Before serving sprinkle with plenty of fresh herbs chopped small. It looks great and has a wonderful taste. I do not put cheese .
I made this recently and it was so delicious!
Thanks, Christina!
Made this to accompany hamburgers the day you posted it- I thought it was yummy, and eating lots of veggies makes me better in general. My hubbie, who still suffers from bad memories of force-eaten squash as a child, didn’t even complain!
Thanks, Meg!
colorful, flavorful, healthful, and bonus–i’ll get closer to the bottom of my massive basket of squash!
One day too late! I made squash/zucchini last night and it was sooo boring compared to this, I will definitely be trying this next time. So, ridiculous I know, but I dreamed about your oatmeal coconut chewy cookies last night, haha. I haven’t even made them yet, mostly because I KNOW I will eat far more than my fair share. How do you manage to stay so thin? I’d be in big BIG trouble if that were me. 🙂 I’m also 99% sure I’ll be making those cookies this weekend.
I make this same dish but I put in a bottle of stewed tomatoes instead of fresh tomatoes, I also add onions. Great Dish!
I absolutely love this dish! A good way to use up those garden vegis.
Melanie- I make a similar dish every summer- I saute yellow squash, zucchini, and tomatoes from the garden with a sliced up turkey polska kielbasa. The sausage makes it a full meal, served with some crusty french bread. I like the idea of adding Parmesan, though! Alas, my zucchini plant didn’t make it this year (gasp!), so I guess I’ll have to hit up the farmer’s market to try it out!
Makes me wish I was growing zucchini this summer.
Hilarious, I just made this same exact dish last week, although I added in some fresh basil and dried oregano. Yay for garden yumminess!
we do something similar with our zucchini – you’re right, the parmesan cheese really makes it great 🙂
YUM! This will be the perfect way to use up all of the squash, zucchini and tomatoes that my mother-in-law keep giving me! She has a HUGE garden, and this time of year it is overflowing with late summer vegetables! I am making this tonight-thanks, Melanie!