shot of sautéed zucchini, tomatoes, and peppers in a large cast iron skillet.

Skillet Summer Squash

shot of sautéed zucchini, tomatoes, and peppers in a large cast iron skillet.

Skillet Summer Squash

Savory summer squash sautéed with tomatoes, garlic, and spices.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sides
Cuisine American
Servings 6 Servings

Ingredients
  

  • 2 tablespoons oil
  • 3 cloves garlic, minced or ⅜ teaspoon garlic powder
  • 2 medium summer squash, sliced
  • 1 cup tomatoes, chopped
  • ¾ teaspoon Italian seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoons water
  • ½ cup Parmesan cheese, shredded, optional

Instructions
 

  • Heat oil on medium-high heat in large frying pan.
  • Add garlic and sauté for about 30 seconds until soft but not brown.
  • Add squash, tomatoes, Italian seasoning, salt, pepper, and water. Mix gently.
  • Reduce heat to medium, cover and cook for 3 to 5 minutes.
  • Remove from heat and serve hot or cold. Garnish with Parmesan, if using, before serving.

Notes

Change it Up
  • Add ½ cup each sliced bell peppers, eggplant, and/or mushrooms.
  • Add 1 tablespoon finely chopped fresh basil, marjoram, or thyme in Step 3 or as a garnish.
  • Serve with brown rice, corn bread, eggs, grits, mashed potatoes, pasta, or white beans.

Nutrition

Serving: 0.75 cupCalories: 99calCarbohydrates: 4gProtein: 5gFat: 8gSaturated Fat: 3gCholesterol: 5mgSodium: 216mgFiber: 1g
Keyword 30 minutes or Less, Summer, Vegetarian
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