This post may contain affiliate links. Please read my disclosure policy.
Summer Squash & Onions – a simple uncomplicated dish that is healthy, delicious, and the perfect way to enjoy the season’s best yellow squash and zucchini.
If you have a summer vegetable garden, you may have found that all at once you have tons of zucchini and yellow squash. If you’re like me, you don’t want to waste fresh homegrown vegetables, but sometimes need a little help using it up. That’s where this recipe comes in handy. We’ve been making our favorite Summer Squash & Onions for years, and years, and years! I’m not sure when I started making it but I think it was when the kids were small and I wanted a recipe they might eat. I never wrote it down until 2011 and still wing-it every time I made it. This is so easy, delicious and good for you too! And the best part – it freezes beautifully.
You can use zucchini or yellow squash, or a combination of both.
In addition to the squash you’ll need a large sweet onion and your favorite seasonings. Pick up a can of chopped or diced tomatoes seasoned with basil, garlic and oregano, or Italian style depending on the brand. You will also need a little butter and some olive oil.
Rough chop one large or two small sweet onions. Warm a large skillet over medium heat and add one tablespoon of butter and one tablespoon of olive oil. While the butter melts chop or slice the onion and squash. Add the onion to the skillet and saute until crisp tender and starting to brown, about 5 minutes. Add the zucchini to the skillet and then the yellow squash too. Finally, season with your favorite flavored salt (like Accent) and plenty of salt-free Mrs. Dash (we like the table blend). Dump the whole can of tomatoes into the skillet, juice and all. That’s it!
Cook’s NOTES:
At this point you can cook the squash until it’s crisp tender, or cover the skillet and cook until the vegetables are soft. Remove the lid and boil it down to evaporate some of the tomato juice. When making a big batch, I like to undercook it a bit so when I freeze the vegetables they’re still in pieces and not mushy. We usually have enough for several meals so as it’s reheated it becomes less crisp, but still very tasty. In fact I really like it mushy, almost like a stew. This dish is very hearty and filling, and for those of us that need to watch our weight, it’s a terrific and delicious way to enjoy fresh vegetables that are completely guilt-free!
This Summer Squash & Onions recipe is versatile too. Feel free to add other vegetables, replace the canned tomatoes with fresh, serve alongside quinoa or over rice for a complete meal, or use as a base for vegetable soup this winter! I love an all-purpose recipe 🙂 The possibilities are endless.
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.
PRINT THE RECIPE!
Summer Squash & Onions
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10 people
Course: Vegetable
A simple uncomplicated dish that's healthy, delicious, and the perfect way to enjoy the season's best yellow squash and zucchini.
Ingredients
- 1 tablespoons olive oil
- 1 tablespoon butter
- 1 large or 2 small sweet onions chopped or sliced
- 2 medium zucchini chopped or sliced
- 3 yellow squash chopped or sliced
- 1 (15 ounce) can diced tomatoes with basil, oregano and garlic (do not drain)
- 1 teaspoon freshly ground pepper
- 1 teaspoon seasoning salt like Accent
- 2 teaspoons Mrs. Dash seasoning any flavor (no salt added - we like Table Blend)
Instructions
- Warm a large skillet over medium heat. Add the olive oil and butter. Once the butter is melted, add the chopped onions and sauté until crisp tender and starting to brown, about 5 minutes.
- Add the squash, zucchini, tomatoes with juice, pepper, salt and Mrs. Dash.
- Heat until boiling. Cover and cook over medium-low until the squash is crisp tender but not falling apart. Remove the lid and boil until some of the liquid is evaporated.
- If freezing for later use, cook only a few minutes to mix all ingredients, cool and freeze.
Recipe Notes
- You can cook this down until it's like a vegetable stew or just sauté until crisp tender.
- If freezing for later use, lightly cook the vegetables without a lid on the skillet.
- See the Cook's Notes in the post and let me know if you have questions!
Nutrition
Calories: 39kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 298mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 264IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 1mg
Another favorite way to enjoy fresh garden vegetables, is our Baked Squash, Tomatoes, Onions and Potatoes. The vegetables are layered for a pretty presentation. It’s a family favorite as well.
If you’ve got some extra zucchini, be sure to try our Corn & Zucchini Casserole with jalapeños.
How about some Chocolate Zucchini Bread – dessert and vegetables in one bite … bonus!
If you’re looking for more delicious ways to use your summer squash, check out this Easy Baked Zucchini from Spend with Pennies. Healthy and easy always makes me happy! I really want to try these Taco Zucchini Boats from Belly Full too. They look so delicious and filling and great for a weeknight dinner. For another healthy twist, try the Best Skinny Zucchini Casserole from Give Recipe.
I can’t stop thinking about this Lemon Zucchini Cake from Mom on Timeout – so moist and no doubt delicious! And finally, don’t miss this beautiful Zucchini Pie from The View from Great Island. It’s so pretty and creative and now I’m drooling 🙂
~~~~~
I have a pie related question. If someone mentions pie, what kind immediately pops in your mind? Do you see apple, pumpkin, lemon meringue or a childhood favorite? Feel free to leave your answer in the comments section!
Originally posted July 2011, updated June 2018
Callie
When I get fresh garden veggies, I look forward to making this every summer! It’s just so good! We enjoy it over rice for a full meal. I shared some this time, and the feedback was outstanding. 😁
Tricia Buice
Thanks Callie! We truly appreciate the feedback. Love your idea of making it a complete meal by adding rice. Perfect.
Regi
I make this all the time – use garlic to spice it up, and fresh grape or cherry tomatoes. Last time, I had a can of fire-roasted tomatoes and used that. The tomatoes were like a salsa, so it spiced it up quite a bit – really delicious!
Tricia Buice
Sounds terrific Regi. I’m going to try the fire-roasted tomatoes next time. Thanks!
John Ptaszek
Love this. I added thin sliced chicken breast cut into small chunks, mushrooms, sliced Roma tomatoes. I like the canned Rotel tomatoes for that extra flavor. Total meal for 2 was less than $4.
Tricia Buice
Love these additional John! Thank you so much for the feedback and inspiration. We eat this dish at least once a week, all summer long.
Teresa Magarity
We make this using sautéed garlic instead of onion and add a beaten egg to thicken slightly . Add parm at the end
Tricia Buice
Sounds delicious Teresa. I’m fascinated by the addition of a beaten egg. Perhaps I’ll give that a try! Thanks so much
Barbara seargent
I love this recipe… I sometimes add cheese tortellini… makes a hearty meal and is tasty hot or cold.
Lupe
In the Mexican culture we add diced yellow chile or (1/4) serrano chile. We also add cumin and garlic with a handful of cheese.
Tricia Buice
I guess mine is more of a southern dish Lupe. Did you make this recipe or just comment? We love it as written, but bet it would be delicious with your changes, too.
Jane
HI, this recipe sounds amazing. I do have one question, do you peel the squash?
Tricia Buice
Hi Jane – no need to peel the squash before cooking. Easy peasy! Enjoy 🙂
Lorraine
Went to the Farmers’ market & got 3 different squash. Use lots of onion. This recipe is Outrageous! Perfect for summer! Didn’t have Mrs Dash so I added some fresh thyme & parsley at the end. Mmmmm…so good. Definitely a keeper. I
Tricia Buice
Thanks so much Lorriane! I have a big container of this in my fridge – we eat it all summer long. So filling and healthy too 🙂 Thanks for the feedback!
Sandra Morrissey
I make this all the time but instead of diced tomatoes I use a really good marinara sauce not a lot just enough to coat
Tricia Buice
Thanks for the feedback Sandra! I love your adaptation and will try marinara next time. That combination would be great served on pasta – yum! A great dinner idea – thanks so much 🙂
Lauren Stock
Just tried this last night and it is SO GOOD! One of those simple but delicious meals that could be a side dish or a meal! Served it with a store bought roasted chicken but I could see where cheese tortellini would be good stirred in. My 22 year old son had some when he came home from work and made a comment that it was really good! Win!
Thanks Tricia!
Tricia Buice
Thank you Lauren! This has been a weekly summer dish in our house for years. Love that you added chicken too! It may not look like much but the flavors are there. Thanks again!
Barbara Seargent
I absolutely love summer squash & onions. Usually when I make it I add some mushrooms and also like to add cheese tortellini. Yum…its good hot or cold.
Tricia Buice
Me to Barbara. I love you additions and will be giving it a try this summer. Thanks so much!
Susan
My zucchini plants are still itty-bitty, but I’m saving this great recipe for when they start producing later this summer! I love Mr & Mrs Dash and use it all the time!
Tricia Buice
Enjoy this recipe Susan – we eat it at least once a week in summer. I could eat it everyday. So easy and delicious and healthy too!
Chris Scheuer
Once the zucchini starts rolling in I never know what to do with the wonderful plethora. I know I’ll love having this recipe in a few weeks!
Tricia Buice
Isn’t that the truth Chris – enjoy!
sue @theviewfromgreatisland
How did you know? I just came home from the supermarket with a bag of summer squash. I love the look of this simple healthy side dish, in fact, I’ve been known to make a meal out of something like this. I also love your corn and zucchini casserole <3
Tricia Buice
This has been our dinner many nights in the summer. Just love it! Thanks Sue.
Angie@Angie's Recipes
Beautiful colours and amazing flavours…a perfect summer dish, Tricia.
Tricia Buice
Thanks Angie – it’s my go-to Summer recipe for sure.
handmade by amalia
My kind of dish, I love squash.
Amalia
xo
Larry
This is one of those dishes I can eat and enjoy but not one I like well enough to make but your version looks very good and I’m sure squash eaters would love it.
Jennifer @ Seasons and Suppers
Such a perfect Summer side dish! And anyone who has a garden always has lots of Summer squash 🙂
Tricia Buice
Yes indeed – all at once too Jennifer. Thanks so much – happy weekend!
Karly
This is mouthwatering! Can’t wait for my garden to grow!
Tricia Buice
I know what you mean Karly – great to hear from you! Hope all is well and you’re enjoying summer 😉
Zerrin
Wow! Love all the colors here! This is definitely my type of summer lunch. YUM!
Tricia Buice
Yes! I love this dish as a meal anytime. Thanks Zerrin.
Beth Green
about the pie question:<br />the first pie that comes to mind is one of my favorites…German Chocolate Pie. it's delicious and the very first pie i ever made almost 37 years ago.
Barefeet In The Kitchen
I saute squash all the time while it is in season. I just assumed that it wouldn't freeze well. I don't personally like it at all once it is mushy though. I am going to set some aside next time (while it is truly undercooked) and see how I like it from the freezer. I will be THRILLED if that works for us. I am all about freezer meals.