Serves 6
66 cal · 25 min
Summer Squash Medley
Recipe GLPR3ae0ed56f22253
A vibrant and simple vegetable side dish featuring tender zucchini, yellow summer squash, and onion sautéed together, then simmered with diced Italian tomatoes and finished with a sprinkle of Parmesan cheese. This light and flavorful dish celebrates the season's best summer produce.
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Ingredients
1 tablespoon olive oil
1 1/2 medium zucchini, sliced
1 1/2 medium yellow summer squash, sliced
1 small onion, sliced
1 can (14.5 ounces) diced Italian tomatoes
1/4 teaspoon garlic powder
salt and pepper to taste
2 tablespoons grated Parmesan cheese
Directions
Wash your hands thoroughly with soap and clean water before beginning.
Place a large skillet over medium-high heat and add the olive oil. Allow it to heat for about 1 minute until shimmering.
Add the sliced zucchini, yellow summer squash, and onion to the hot oil. Stir well to coat all vegetables evenly.
Reduce heat to medium and cook the vegetables for about 10 minutes, stirring frequently, until they become tender and lightly softened.
Pour the canned diced Italian tomatoes (with their juice) into the skillet. Stir gently to combine with the vegetables.
Simmer the mixture for 5 minutes over medium heat, stirring occasionally, allowing the flavors to meld.
Sprinkle the garlic powder over the vegetables and stir until evenly distributed.
Taste the medley and season with salt and pepper as desired. Stir well.
Transfer the Summer Squash Medley to a serving dish or individual plates. Top each serving with grated Parmesan cheese and serve while still warm.
