Zesty Zucchini and Squash

Zesty Zucchini and Squash


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

Ingredients 40 m {{adjustedServings}} servings 43 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
  2. Reduce heat to low and cook until tender-crisp.
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Reviews 74

  1. 116 Ratings

Sarah Stone

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


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!


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.