READY IN 45 mins

Summerly Squash

Read Reviews (112)

"This is a recipe that will delight people who don't even usually like squash. It's especially nice with fresh veggies direct from your farmer's market. A great summer side dish!" — SQUEAKYCHU

Directions

Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 27, 2005

We loved this. I made a few minor changes: 1) substituted olive oil for the veg oil, 2) substituted a can of diced tomatoes, drained, and 3) added 1 clove of minced garlic with the onions. My husband and I ate it all during dinner tonight. A keeper!!!

—ACPHIFER

See full review »

Most Helpful Critical Review

Apr 03, 2012

Summerly Squash Haiku: "Could've been awesome. But never tender enough. Just change the method." I halved the recipe, but followed exactly as written (fresh basil > dried), and the cover-reduce to low-simmer for 20 min. (especially w/ 1/2" thick slices) just didn't get them tender enough. Don't get me wrong - I love an al dente hunk of squash, but these, while light and flavorful, were still too tough for us. I'd rather stick to traditional sauteeing (in EVOO, not veg oil) at med. heat, and not cover and simmer.

—Rock_lobster

See full review »

161 Ratings

See other versions of this recipe!

Jun 20, 2006

easy, light, and flavorful summer side dish. Used EVOO and added some garlic minced. Sauteed the onion w/some sweet red peppers. Seeded the roma tomatoes to take away some of the bitterness and reduce water content. summer squash have a higher water content. Added just a touch of brown sugar to cut down on the tartness. Salt and pepper. Used fresh basil and fresh chopped parsley. pretty color combinations also. Served w/jasmin rice and nice complimentary side dish to baked tilapia.

—TUNISIANSWIFE

See full review »

Jul 21, 2006

I have to admit I am not a big zuccini or yellow squash fan but I wanted to use a few up so I tried this recipe. Well I have made it twice in two days! It is soooo good. I didn't have any fresh tomatoes so I used 2 cans of Rotel canned tomatoes with chili peppers - WOW. I also eliminated some of the oil because I am on weight watchers. Thanks for this recipe!!

—MADFORGOLD

See full review »

Jul 13, 2007

This was a great way to use the fresh veggies when you tire of the same-ole-same-ole. I used more garlic and didn't cook it as long -- so that the veggies didn't get mushy. The best part was I actually got TWO meals from this recipe: the next night I put the leftovers in a skillet and added more fresh tomatoes, basil, garlic, pepper, and a bit of water and served it over hot angel hair pasta. Yummy! Thanks for the recipe.

—Paleosun

See full review »

Oct 17, 2006

I didn't think I liked squash until I made this for my boyfriend! It was really good, and the only change I made was adding garlic (because I add it to practically everything).

—STARGAZER8383

See full review »

Aug 16, 2010

OMG this was awesome! I never liked squash before but this was soooo delicious. My neighbor gave me some summer squash today and I looked to this sight for a recipe to fix some for dinner. I made it as written except I didn't have any zucchini so I used all summer squash and I added some fresh garlic. I will be making this again and again and again.

—CHARLOTTE

See full review »

Jul 08, 2006

I thought this was wonderfull. I added fresh basil and canned tomatoes. I also added shredded cheese at the end! Excellent.

—KATTORREZ

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Tomato Squash Dish

Crookneck Squash and Tomatoes

Steamed Squash Medley with Sun-Dried Tomatoes

Summer Squash Puffs

Stewed Squash

No Mess Squash on the Barbeque

Tomato Zucchini Squash Skillet

Garlicky Summer Squash and Fresh Corn

Grilled Zucchini and Squash

Zesty Zucchini and Squash

Nutrition

Calories
65 kcal
3%

Carbohydrates
5.4 g
2%

Cholesterol
0 mg
0%

Fat
4.8 g
7%

Fiber
1.6 g
6%

Protein
1.5 g
3%

Sodium
395 mg
16%

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

Nutritional Information

Summerly Squash

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 65
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
** Saturated Fat 0.8g 4 %
Cholesterol 0mg 0 %
Sodium 395mg 16 %
Potassium 324mg 9 %
Total Carbohydrates 5.4g 2 %
Dietary Fiber 1.6g 6 %
Protein 1.5g 3 %
** Sugars 3.1g
Vitamin A 10 %
Vitamin C 32 %
Calcium 3 %
Iron 5 %
** Thiamin 8 %
Niacin 7 %
** Vitamin B6 14 %
** Magnesium 7 %
** Folate 17 %

* 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.