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Tomato Zucchini Squash Skillet

Tomato Zucchini Squash Skillet

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Holly Shaw

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 70 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

jimmers
8
4/14/2012

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

lisaannb
7
5/10/2012

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.

Momster
6
7/12/2013

This was a great way to use up our abundance of squash, zucchini and tomatoes from our garden. I used a large handful of cherry tomatoes instead of plum, uncut. Served it with some homemade chicken strips. Will use again!