Tomato Squash Dish Recipe -
Tomato Squash Dish Recipe

Tomato Squash Dish

Recipe by  

"Don't know what to do with all those extra veggies popping up in your garden? Here's a delicious and easy option. Serve this medley of veggies over rice with a side of tangy chutney if you've got it in the house!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


  1. Place onion, green bell pepper, carrots, garlic and oil in a hot skillet and cook until onions are transparent.
  2. Add tomatoes, squash and zucchini to the skillet, stir. Let the vegetables cook, stirring occasionally, until all of the vegetables are softened.
  3. Season the vegetables with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2010

This is a wonderful and colorful dish that tastes as good as it looks. The tomatoes made plenty of liquid when I made it and the only thing I added was a little basil. Thanks for the recipe!

Most Helpful Critical Review
Apr 08, 2014

I wasn't really crazy about this recipe. I don't know if it is because I used a food processor to cut the veggies, and they were too thin? It just came out very watery and not very flavorful. May be okay for a side dish, but for a main dish it was lacking.

Dec 01, 2002

this is good; I had to add liquid so I added chicken stock.

Sep 07, 2010

This was easy to make, perfect for all the veggies out of the garden, and tasty. Only thing I did differently was pretty much cubed all the veggies instead of shred, dice, or slice. Also, I used scallions since that was the only type of onion I had. Turned out great.

Jul 11, 2011

I used a 15 oz can of diced tomatoes with juice instead of fresh. Added 1 tsp salt & 1 tsp basil and a can of black beans to make it more hearty. Hubby liked it and he isn't a squash fan.

Oct 22, 2002

I really liked this recipe...and I don't even like squash. I will definitely fix this again. AJ

Jun 23, 2010

Very good dish! I also needed to add some liquid, used Vegetable stock I had on hand. I added some cannelini beans to the rice and had a complete vegetarian summer meal!

Aug 29, 2002

This was great - I added some dried oregano and parmesan cheese to give it a little more zip.


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 25 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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