Summer Squash & Onions

4.85 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.

Prep Time15

Cook Time20

Total Time35

Course: Vegetable

Cuisine: American

Keyword: onion, squash

Servings: people

Calories: 39kcal

Author: Tricia

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.

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