This Stewed Squash and Tomatoes recipe is full of the best combination of vegetables and herbs. It’s a quick and easy recipe that is perfect for summer when the vegetables are in season. This is a Farmer’s market delight with yellow squash, zucchini, tomatoes, garlic, and onions.
The Side Dish I Never Stop Making
This is one of those recipes I almost don’t want to admit how often I make it. I started making this back when I worked in a local diner, and it quickly became that side dish. The one people always asked for again. It’s simple, unfussy, and works with just about anything, which is probably why it’s stayed in my regular rotation all these years.
Ingredients
- Squash and Zucchini – Slice the squash and zucchini into thick slices. I prefer them this way because they will stay intact after simmering. When sliced thin they lose their shape and not be as hearty.
- Onions – For the onions, slice into half-moons.
- Garlic – Fresh garlic is best, but feel free to use jarred minced garlic to save a step.
- Canned stewed tomatoes – happen to be amazing. You can find them plain, or already seasoned with Italian herbs, garlic, and onion. Either one will be fine. This zucchini and tomatoes recipe uses plain stewed tomatoes, which is why I’ve added in the garlic and Italian seasoning.
- Don’t want to use canned? No problem! Use fresh 3-4 medium tomatoes, cored, and diced. Cook down for about 10 minutes and then follow the recipe.
- Don’t want to use canned? No problem! Use fresh 3-4 medium tomatoes, cored, and diced. Cook down for about 10 minutes and then follow the recipe.
- Seasonings – Italian seasoning or a blend of basil, oregano, rosemary, thyme, and marjoram.
- Lemon pepper adds a burst of citrus flavor that brightens this yellow squash and tomato recipe. It adds a bit of zest to the dish. Or a squeeze of fresh lemon juice would work.
Spring Stewed Squash and Tomatoes
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium onion sliced into half rings
- 2 medium yellow squash 1/2 in thick slices
- 2 medium zucchini squash 1/2 in thick slices
- 1 tbsp minced garlic
- 1 can stewed tomatoes no salt, rough chopped
- 1 tbsp lemon pepper seasoning optional
- 1 tsp Italian seasoning
- salt and pepper to taste
Instructions
- In a medium pot, heat oil on medium high heat. Add onions and saute 5 minutes or until translucent. Add garlic and cook 1 minute, until fragrant.
- Toss in sliced squash. Add juice from stewed tomatoes to pot, rough chop the tomatoes, then add them as well.
- Season with lemon pepper. Cover and simmer on medium for about 20 minutes, until squash has softened.
Nutrition
Recipe Variations
Add more vegetables: Mushrooms and bell peppers would taste great sautéed into this mixture.
Make this squash side dish a soup: Add broth, white beans, and shredded chicken for a light summer soup.
Protein: serve with chicken, fish, black beans, or even tofu.
More Side Dish Recipes
I hope you enjoy this Stewed Squash and Tomatoes dish! Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on Facebook and Instagram!
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