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Summer Squash & Onions

5 from 13 votes

A simple uncomplicated dish that's healthy, delicious, and the perfect way to enjoy the season's best yellow squash and zucchini.

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A skillet filled with summer squash and onions with tomatoes

 

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.
A large sweet onion, with zucchini, yellow squash and a can of tomatoes

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.
A skillet filled with zucchini, squash, onions and tomatoes
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!
A side view of a skillet of summer squash, zucchini and onions with tomatoes

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.

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an overhead shot of a skillet filled with yellow squash, zucchini, onions and tomatoes

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Summer Squash & Onions

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10 people
Course: Vegetable
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 13 votes
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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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
A casserole with tomatoes, potatoes, squash and onions layered
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.
a corn and zucchini casserole in a large, deep cast iron pot topped with sliced jalapeños

If you’ve got some extra zucchini, be sure to try our Corn & Zucchini Casserole with jalapeños.

sliced chocolate zucchini bread on a cutting board

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

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39 Comments

  1. John Ptaszek

    5 stars
    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.

    Reply

  2. Teresa Magarity

    We make this using sautéed garlic instead of onion and add a beaten egg to thicken slightly . Add parm at the end

    Reply

  3. Barbara seargent

    I love this recipe… I sometimes add cheese tortellini… makes a hearty meal and is tasty hot or cold.

    Reply

  4. Lupe

    3 stars
    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.

    Reply

    • 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.

      Reply

  6. Lorraine

    5 stars
    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

    Reply

  7. Sandra Morrissey

    5 stars
    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

    Reply

    • 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 🙂

      Reply

  8. Lauren Stock

    5 stars
    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!

    Reply

    • 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!

      Reply

  9. 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.

    Reply

  10. 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!

    Reply

  12. 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

    Reply

  15. 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.

    Reply

  19. 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.

    Reply

  20. 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.

    Reply