Tomato Zucchini Squash Skillet

Tomato Zucchini Squash Skillet

Holly Shaw

"Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side."
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Ingredients

35 m servings 70 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 70 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

Reviews

Read all reviews 14
  1. 15 Ratings

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Most helpful positive review

This is delicious! I cheated a little, and used a can of fire roasted tomatoes with garlic, and added basil, thyme, and oregano. This would be great as a main dish by adding chicken breast and...

Most helpful critical review

I wasn't real excited about this. I wanted to make it, because it had zucchini, yellow squash, and tomatoes, all of which I just picked from my garden. It more less tasted like steamed squash wi...

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This is delicious! I cheated a little, and used a can of fire roasted tomatoes with garlic, and added basil, thyme, and oregano. This would be great as a main dish by adding chicken breast and...

This was very impressive. Added a dash of herbes de provence.

This was a great way to use up our abundance of squash, zucchini and tomatoes from our garden. I used a large handful of cherry tomatoes instead of plum, uncut. Served it with some homemade ch...

Good, easy and nutritious...followed the recipe exactly. Whole family loved it. Will do again for sure....UPDATE: This has become a weekly dish for us. A definite favorite of my family!

Add a sprinkle of garlice powder and top each serving with a spoonful of Permesan cheese. Fresh corn kernels cook up well with this, too.

I wasn't real excited about this. I wanted to make it, because it had zucchini, yellow squash, and tomatoes, all of which I just picked from my garden. It more less tasted like steamed squash wi...

I didn't have yellow squash, left it out. I used a mixture of olive oil and butter. I added a large clove of minced shallot to the vidilia onion. I added a dusting of panko and parm cheese. even...

I loved this. Very easy. I used zucchini squash. I also seasoned it as it was cooking. Then.... I spooned some into a tortilla and topped with some salsa. Yum!! and filling. I also added a li...

My husband made this tonight & it turned out well. He used the zucchini & tomatoes from our garden. I added a little salt & pepper on top. He made me dinner tonight and made the meatloaf that ...

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