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A bowl of sautéed squash and cherry tomatoes
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Summer Squash Sauté

This easy one skillet Summer Squash Sauté is made with yellow squash, zucchini, cherry tomatoes, garlic, and Parmesan cheese. It is the perfect recipe for using up the end of the summer garden squash.
Course Side Dish
Keyword Crushed Red Pepper, Garlic, Olive Oil, Parmesan, Summer Squash, Tomatoes, Zucchini
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Calories 372kcal
Author Twopeasandtheirpod.com

Equipment

  • Frying Pan Or Skillet

Ingredients

  • 1 1/2 Tbsp Olive Oil
  • 1 large Summer Squash Chopped
  • 1 large Zucchini Chopped
  • 3 cloves Garlic Chopped
  • 1 cup Grape Tomatoes
  • Kosher Salt To taste
  • 1 dash Crushed Red Pepper
  • 2 Tbsp Parmesan Cheese
  • Basil Vinaigrette Drizzle

Instructions

  • Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini and cook for 3 minutes, stirring occasionally.
  • Add in the garlic and tomatoes and cook for 2 to 3 minutes, gently stirring, or until vegetables are crisp-tender and tomatoes are about ready to burst.
  • Season with salt and crushed red pepper. Sprinkle with Parmesan cheese, if using, and drizzle with basil vinaigrette, if using. Serve immediately.

Nutrition

Calories: 372kcal | Carbohydrates: 30g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 204mg | Potassium: 2090mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2642IU | Vitamin C: 136mg | Calcium: 250mg | Iron: 3mg