Tomato Squash Dish

Tomato Squash Dish

15 Reviews 3 Pics
Nancy Sigh
Recipe by  Nancy Sigh

“Don't know what to do with all those extra veggies popping up in your garden? Here's a delicious and easy option. Serve this medley of veggies over rice with a side of tangy chutney if you've got it in the house!”

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Adjust Servings

Original recipe yields 5 servings



  1. Place onion, green bell pepper, carrots, garlic and oil in a hot skillet and cook until onions are transparent.
  2. Add tomatoes, squash and zucchini to the skillet, stir. Let the vegetables cook, stirring occasionally, until all of the vegetables are softened.
  3. Season the vegetables with salt and pepper to taste.

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Reviews (15)

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This is a wonderful and colorful dish that tastes as good as it looks. The tomatoes made plenty of liquid when I made it and the only thing I added was a little basil. Thanks for the recipe!



this is good; I had to add liquid so I added chicken stock.



This was easy to make, perfect for all the veggies out of the garden, and tasty. Only thing I did differently was pretty much cubed all the veggies instead of shred, dice, or slice. Also, I used scallions since that was the only type of onion I had. Turned out great.

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Amount Per Serving (5 total)

  • Calories
  • 113 cal
  • 6%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Zucchini Tomato Soup I


next recipe:

Squash and Green Bean Saute Side Dish