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READY IN 40 mins

Zesty Zucchini and Squash

Read Reviews (65)

"This is an extremely easy and fast side dish. It is even good served over pasta." — LORACUS

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Original recipe makes 4 to 6 servings Change Servings

3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers

1/2 onion, chopped
salt to taste
garlic powder to taste

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Directions

In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
Reduce heat to low and cook until tender-crisp.

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PREP 15 mins
COOK 25 mins
READY IN 40 mins

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As always I never follow recipes, so this rating is NOT based on the exact ingredients. I had to do some swapping oute b/c of allergies...so I changed it up a bit. I stuck w/ the green zucchini and yellow squash, but sliced it. Then I took about 1 1/2 tsp minced garlic and sauteed it in 1 Tbsp butter. I added the sliced zucchini and squash to the garlic butter, and then added some EVOO and "Mrs. Dash" garlic seasoning. I baked it for 10 minutes at 350 degrees, it was wonderful

—Blondeprincess

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Most Helpful Critical Review

Jun 23, 2011

I had higher hopes for this side, and feel let down. I can't say I'm a big fan of boiling summer squash. Next time I think I'll grill the squash for 10 minutes on the grill and cook the tomato/onion as directed and combine together.

—TruthKid

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103 Ratings

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Aug 17, 2009

I have been making this for years and love it! There are a variety of ways to use it and to mix it up a bit as well. I use fresh tomatoes when in season and add canned chopped green chilies (you may need to drain some of the tomato juices if it is going to be too thin). You have to be careful with green chilies if you are heat sensitive, I am not. But if you are, start with approximately 1 heaping T. chilies to 3 large fresh tomatoes (or 1 16 oz can). I also use fresh basil and thyme (2 large basil leaves and large sprig of thyme, leave it whole, cook, then remove prior to eating or chop and leave in the dish). When using the herbs, it is okay to omit the chilies, but I use the herbs with the chilies and love this flavor combination. This also makes a good pasta sauce (leave all your tomato juices in), top it with fresh parmesan cheese...love it! Sometimes I omit the green chilies and add black olives when using it as a pasta sauce, delicious too. Use your imagination, this dish can be varied to suit your taste. To novice cooks: I grow my own herbs, so I am always experimenting. I live in an apartment and grow them and veggies on my deck in the summer. In the winter I have a small herb garden in front of my sliding door. Herbs are easy, easy to grow! You can have a small herb garden in any window in your home year round. It is far less expensive than buying them in the grocery store and SO much better than the dried herbs!

—FreeAtLast

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Aug 16, 2007

Not normally a squash fan, but this was fantastic! Unstead of using garlic powder, I sauteed fresh minced garlic before adding the squash and zucchini. My family loves garlic and this gives it a great flavor.

—Kimberly

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Feb 26, 2010

This is a really good & healthy recipe just as written. If you want to send it off the scale great and still be fairly healthy, try this: when the dish is completed, sprinkle some butter buds over the top, add a small amount of grated cheddar (2% lowers the calories), and sprinkle some italian seasoned bread crumbs over it all. It takes a small amount, so you aren't adding too many calories or fat. For about a 2 person sized helping, I added about a tablespoon each of cheese and bread crumbs - I estimate it added about a 100 calories. As low cal as this dish already is, you can afford it. Now it tastes like you are eating a decadent squash casserole :-) I could eat this every week!

—MELPRES

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Nov 13, 2003

I browned a little bit of minced garlic with my onion and threw in everything else. I only used 2 zucchini and one big squash and that was enough for 2 people. I also like to let my vegetables get a little bit more tender than crispy, so I let it cook on medium for about 20 mins. I liked it, I'll probably make it again.

—KATIECOWAN

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Jun 04, 2008

I thought this was very good. I didn't have diced tomatoes with green chilis, but did have a can of stewed tomatoes and a can of green chilis, so used those. It turned out quite good.

—Housie

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Jun 18, 2010

Great dish! I kept the base recipe the same and followed other suggestions. Sauteed onion and 3 cloves of garlic then added the squash and zucchini, some red pepper, and a can of Rotel tomato and green chiles (drain 1/4 of can). Due to the portion, I cooked it in a wok while making kabobs. It was a great overlap to put together the kabobs and use the excess veggies. I ended up making rice to go with the leftovers. I would plan to make rice as a side. The squash and zucchini cooks down so drain the Rotel 1/4 total.

—CLIFFCOFFMAN

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Nutrition

Calories
43 kcal
2%

Carbohydrates
9.7 g
3%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
3 g
12%

Protein
1.8 g
4%

Sodium
328 mg
13%

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

Nutritional Information

Zesty Zucchini and Squash

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 43
Calories from Fat: 4

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 328mg 13 %
Potassium 407mg 11 %
Total Carbohydrates 9.7g 3 %
Dietary Fiber 3g 12 %
Protein 1.8g 4 %
** Sugars 3.7g
Vitamin A 21 %
Vitamin C 20 %
Calcium 5 %
Iron 8 %
** Thiamin 10 %
Niacin 11 %
Vitamin B6 13 %
Magnesium 13 %
Folate 21 %

* 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.