This quick and easy Zucchini, Yellow Squash and Tomato Sauté is the perfect healthy summer side dish – colorful sautéed veggies flavored with garlic and sprinkled with fresh basil and Parmesan cheese. It’s a delicious complement to any meal!
Okay, so not only is my garden currently overflowing with zucchini, I’ve got yellow squash too. This recipe is a perfect way to use both of them. It’s quick and easy to make, the flavor is so fresh and delicious, and the bright green, yellow and red colors are a feast for the eyes!
When it comes to food, there’s not much better than eating fresh vegetables that I grew myself (all organic!) and picked just moments before cooking. I LOVE summer so much, and wish I could have a garden all year long!
First off, I have to thank David’s mom for this recipe (Thanks, Eileen!). She made dinner for us a few nights ago, and this was the side dish she made for some of the best grilled steaks I’ve had in a really long time. It was the star of the show and will now be a regular in my summer side dish rotation.
Zucchini (also known as courgette) and yellow squash are two varieties of summer squash. As opposed to winter squash, they have thin skins that you can eat. They have a similar mild flavor, and they can often be used interchangeably in recipes. You can eat them raw or cooked.
I find that both are better when they are harvested young and relatively small (about 6 to 8 inches long). They grow fast, so you have to keep an eye on them. I swear they explode overnight sometimes! If you let them get too big, the skin gets tougher, there are more seeds, and they can start to taste bitter.
Okay, let’s get to making this delicious recipe!
INGREDIENTS YOU NEED:
- Olive oil
- Yellow squash
- Grape or cherry tomatoes
- Salt and pepper
- Fresh basil
- Parmesan cheese
HERE’S A QUICK LOOK AT HOW TO MAKE ZUCCHINI, YELLOW SQUASH AND TOMATO SAUTE:
Super simple, right? It takes less than 20 minutes to make this – chopping and all – and the flavor is so fresh and delicious. Don’t skip the fresh basil and Parmesan cheese – it really makes the dish!
This is best served immediately to keep those beautiful colors and the crisp-tender texture.
If you happen to have any leftovers, though, let me tell you that they are excellent thrown into an omelette or scrambled eggs – topped with the basil and Parmesan cheese, of course! That was my breakfast this morning, and it was awesome!
More zucchini recipes are on the way!
I hope you try this recipe for Zucchini, Yellow Squash and Tomato Sauté and love it as much as I do. Thanks for visiting today!
Zucchini, Yellow Squash and Tomato Sauté
- 2 tablespoons olive oil
- 1 pound zucchini, chopped into ¼-inch-thick quarter moons
- ½ pound yellow squash, chopped into ¼-inch-thick quarter moons
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup halved grape or cherry tomatoes
- salt and pepper, to taste
- 2 tablespoons thinly sliced fresh basil
- 4 tablespoons shredded or grated Parmesan cheese
- Heat the olive oil in a large skillet over medium-high heat.
- Add the zucchini, yellow squash, and onions and sauté until the onions are softened and the zucchini and yellow squash are crisp-tender, about 10 minutes.
- Reduce the heat to low and add the garlic and tomatoes. Sauté, stirring occasionally, for 2 more minutes (be careful not to burn the garlic!). Season to taste with salt and pepper.
- Sprinkle each serving with ¼ of the basil and Parmesan cheese.
- This is best when served immediately to keep the bright color and crisp-tender texture.
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