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Summer Squash and Onions is the one recipe I make more than any other. It’s easy to throw together, the ingredients are available year-round and it’s impossible to mess up.
This simple uncomplicated dish is healthy, delicious, and a perfect way to enjoy the season’s best yellow squash and zucchini.
What you need to know
- The seasonings are easily adapted to your favorite flavors. After many years of making and tweaking this recipe, I’ve found that large amounts of Mrs. Dash (table blend) along with ample Italian seasonings are my favorite.
- You can leave the vegetables crisp tender or cook them down into more of a stew. Either way is delicious.
- Our favorite add-ins include crushed red pepper flakes and parsley for a garnish.
- If you don’t have fresh garlic on hand use a little garlic powder or garlic salt to taste. Be sure to add lots of fresh ground black pepper.
- Add a cup of chicken broth along with shredded chicken and a can of drained and rinsed cannellini or garbanzo beans for a hearty and simple stew/soup.
- My favorite way to eat leftovers is to add a can of drained and rinsed cannellini or butter beans for a filling lunch or light dinner. It’s also terrific served over quinoa or rice, too.
- The recipe is easily doubled.
- If planning to freeze, we recommend undercooking the squash so it won’t be mushy when thawed and reheated.
- Great served as a side dish, as a base for soups or a complete vegetarian meal when served with beans, rice or quinoa.
What you’ll need
- This recipe can be made with all green zucchini or yellow crookneck squash or a combination of both.
- Use fresh tomatoes or canned, any variety. I typically have low-sodium or salt-free canned diced tomatoes on hand.
- We prefer olive oil for sautéing the vegetables but you can use some butter, avocado oil or vegetable oil too.
- Plenty of salt and pepper especially if using low or no-salt canned tomatoes.
- Loads of seasonings like Mrs. Dash and Italian.
- Lots of fresh sweet onions.
How to make easy Summer Squash and Onions
- Heat the oil in a large skillet until shimmering.
- Add the onion, plenty of ground black pepper, a pinch of salt and the Mrs. Dash seasoning. Sauté until the onion is crisp tender.
- Add the garlic and sauté until fragrant.
- Add the squash, zucchini and tomatoes with juice. Heat until simmering. Cover and cook over medium-low until the squash is crisp tender but not falling apart.
- Remove the lid and continue cooking until some of the liquid evaporates. Season to taste and enjoy.
Freezing
This vegetable dish is terrific as a base for winter soups too. If you have a summer vegetable garden, I highly recommend freezing plenty of Summer Squash and Onions.
Undercook the squash slightly before freezing. This dish will freeze well for up to 5 or 6 months in an airtight container.
I’ve never canned this recipe but think it would be great.
Summer Squash and Onions
This dish is very hearty and filling and a terrific and delicious way to enjoy fresh vegetables that are completely guilt-free!
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 this recipe for years, and years, and years! I’m not sure when I started but I think it was when the kids were little and I wanted a recipe they might actually eat. I never wrote it down until 2011 and often just wing-it when throwing it together.
This is so easy, delicious and good for you too! And the best part – it freezes beautifully.
Summer Squash and Onions
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion chopped or sliced
- 1 tablespoon Mrs. Dash seasoning any flavor (no salt added – like Table Blend)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 large garlic clove minced
- 2 yellow squash chopped or sliced (about 1 pound)
- 2 small zucchini chopped or sliced (about 1 pound)
- 15 ounce can diced tomatoes (do not drain) any variety
- 1 teaspoon fresh ground pepper
- 1 tablespoon Italian seasoning
- chopped parsley for garnish
Instructions
- Warm a large skillet over medium heat. Add the olive oil and heat until shimmering. Add the onions, Mrs. Dash, pepper and salt. Sauté until crisp tender, about 5 minutes.
- Stir in the minced garlic and sauté until fragrant, about 1 minute.
- Add the squash and zucchini and stir to coat in oil. Add the tomatoes with juice, pepper and Italian seasoning.
- Heat until simmering. 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.
- Taste and add salt or seasoning as needed. Garnish with fresh parsley if desired and serve.
Recipe Notes
- You can cook this down to a vegetable stew or just sauté until crisp tender.
- If freezing for later use, lightly cook the vegetables for only a few minutes. Cool and freeze.
- Add rinsed and drained cannellini beans or butter beans.
- Serve over rice or quinoa if desired.
- Add crushed red pepper flakes with the garlic if desired.
Nutrition
More great recipes for squash and zucchini
Squash and zucchini are terrific in everything from soups to stews, casseroles, quick breads and cakes. You can bake it, fry it, stew it, shred it and spiralize it in place of pasta.
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Corn & Zucchini Casserole ~ Garden to Table
Summer vegetables are plentiful in this crustless quiche-like casserole. Delicious for breakfast, brunch or a meatless dinner everyone will love.
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Zucchini Cake with lemon and blueberries
The whole family will love this deliciously moist, flavorful cake stuffed with zucchini, lemon and blueberries. A must-make summer recipe!
View this RecipeOriginally posted July 2011, updated June 2018 and July 2025
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.