Summer Squash and Tomatoes
Bright, fresh, and bursting with garden-fresh flavors, this Summer Squash and Tomatoes recipe is the perfect way to celebrate seasonal produce. Featuring tender zucchini, golden yellow squash, and juicy cherry tomatoes, this quick and easy dish is infused with the aromatic warmth of garlic and a drizzle of extra virgin olive oil. A sprinkle of fresh basil adds a fragrant touch, while optional red pepper flakes and Parmesan cheese enhance its savory appeal. Ready in just 20 minutes, this healthy and vibrant recipe works beautifully as a side dish, or serve it over pasta for a light, satisfying main course. Ideal keywords: summer squash recipe, zucchini and tomato sauté, easy vegetable side, fresh basil recipes.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 cups cherry tomatoes
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 cup fresh basil leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 0.25 cups Parmesan cheese (optional)
Instructions
Wash and dry the zucchini, yellow squash, and cherry tomatoes.
Slice the zucchini and yellow squash into thin rounds, about 1/4-inch thick. Halve the cherry tomatoes.
Peel and mince the garlic cloves.
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the sliced zucchini and yellow squash to the skillet. Stir to combine with the garlic and olive oil. Cook for 5–7 minutes, stirring occasionally, until the squash begins to soften and turn golden.
Add the cherry tomatoes to the skillet. Cook for another 4–5 minutes, stirring gently, until the tomatoes release some of their juices and slightly soften.
Season the mixture with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Remove the skillet from the heat. Tear or roughly chop the fresh basil leaves and sprinkle them over the vegetables.
If desired, sprinkle with Parmesan cheese before serving.
Serve warm as a flavorful side dish or over cooked pasta for a light main course.
Nutrition Facts
Calories |
78 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
