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A bowl of sautéed squash and cherry tomatoes
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Summer Squash Sauté

This Summer Squash Sauté is a one-skillet recipe made with yellow squash, zucchini, tomatoes, garlic, and cheese. It's the perfect way to use up end-of-summer garden squash.
Course Side Dish
Keyword Crushed Red Pepper, Garlic, Olive Oil, Parmesan, Summer Squash, Tomatoes, Zucchini
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4
Calories 82kcal
Author Recipe Adapted From: TwoPeasAndTheirPod.com

Equipment

  • Large Skillet

Ingredients

  • 1½ Tablespoons Olive Oil
  • 1 Summer Squash Chopped
  • 1 Zucchini Chopped
  • 3 cloves Garlic Chopped
  • 1 cup Grape Tomatoes
  • Kosher Salt To taste
  • Crushed Red Pepper
  • 2 Tablespoons Parmesan Cheese
  • Basil Vinaigrette Drizzle

Instructions

  • Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini and cook for 3 minutes, stirring occasionally.
  • Add in the garlic and tomatoes and cook for 2 to 3 minutes, gently stirring, or until vegetables are crisp-tender and tomatoes are about ready to burst.
  • Season with salt and crushed red pepper. Sprinkle with Parmesan cheese, if using, and drizzle with basil vinaigrette, if using. Serve immediately.

Nutrition

Calories: 82kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 47mg | Potassium: 356mg | Fiber: 2g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 1mg