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Zucchini and Summer Squash Side Dish

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

I’m trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and summer squash side dish is packed with as much nutrition as fresh-picked flavor! —Marlene Agnelly, Ocean Springs, Mississippi
Zucchini and Summer Squash Side Dish Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow summer squash, quartered and sliced
  • 1 medium zucchini, quartered and sliced
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt-free spicy seasoning blend
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped

Directions

  1. In a large skillet, heat oil over medium heat; add yellow squash, zucchini, onion and red pepper. Cook and stir 5 minutes. Add garlic and seasonings; cook until vegetables are crisp-tender, 2-3 minutes. Stir in tomato; heat through.

Zucchini and Summer Squash Tips

How do you pick the best zucchini and summer squash?

The best squash should be firm and full of vibrant color. And don’t just reach for the largest ones—smaller squash can be more tender and flavorful. Brush up on your squash skills with these easy ways to cook zucchini.

How do you prepare the zucchini and summer squash for this recipe?

Zucchini and squash are easy to prepare for lots of veggie side dishes. To quarter both kinds of squash, halve them lengthwise, then half those lengthwise again. Place the quarters next to each other to slice into pieces. No need to remove seeds or skins!

What are some variations of this zucchini and summer squash side dish recipe?

Add corn, peas, or whatever your garden is growing! Skip the seasoning blend and use fresh herbs from the garden, or your favorite dried herbs from the pantry. Add a squeeze of lemon to finish! Find inspiration from other side dishes like this grilled summer vegetable medley.

Elizabeth Harris

Nutrition Facts

2/3 cup: 50 calories, 3g fat (0 saturated fat), 0 cholesterol, 106mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 0.500 fat.

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