Summer Squash and Onions

4.85 from 13 votes

A simple uncomplicated dish that's healthy, delicious, and the perfect way to enjoy the seasons 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

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.

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 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