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READY IN 35 mins

Tomato Zucchini Squash Skillet

Read Reviews (7)

"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." — HUTECH

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 tablespoon salted butter, or more as needed
1 Vidalia onion, cut into bite-size pieces
2 zucchini, cut into bite-size pieces

1 yellow squash, cut into bite-size pieces
4 roma (plum) tomatoes, cut into bite-size pieces
kosher salt and freshly ground black pepper to taste

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Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 14, 2012

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

—jimmers

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Most Helpful Critical Review

Jun 13, 2012

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 with tomatoes juice. From looking at the recipe it seemed like it might need garlic. I am not sure what else. It does, for some reason, taste much better as it cools down though.

—Blender Woman

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8 Ratings

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May 10, 2012

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 pasta.

—lisaannb

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Sep 10, 2012

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 doesn't crumble, beer batter bread and mashed red skinned potatoes. It was nice having him cook and wash dishes afterwards as well. :)

—Brenda the Baker

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Aug 03, 2012

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.

—CooknCater

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Feb 18, 2013

Tried this tonight and it was wonderful! I followed the recipe but used sea salt. I'll be making this again; excellent way to use up veggies before they go bad!

—klziemiuk

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Feb 17, 2013

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!

—Mom and daughter

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Nutrition

Calories
70 kcal
4%

Carbohydrates
9.9 g
3%

Cholesterol
8 mg
3%

Fat
3.3 g
5%

Fiber
3 g
12%

Protein
2.2 g
4%

Sodium
132 mg
5%

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

Nutritional Information

Tomato Zucchini Squash Skillet

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 70
Calories from Fat: 29

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 1.9g 10 %
Cholesterol 8mg 3 %
Sodium 132mg 5 %
** Potassium 461mg 13 %
Total Carbohydrates 9.9g 3 %
Dietary Fiber 3g 12 %
Protein 2.2g 4 %
** Sugars 4.2g
** Vitamin A 16 %
** Vitamin C 41 %
** Calcium 4 %
** Iron 7 %
** Thiamin 12 %
** Niacin 10 %
** Vitamin B6 17 %
** Magnesium 11 %
** Folate 25 %

* 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.