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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sides
Cuisine American
Servings 6 Servings
Calories 99 kcal

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