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.

This stewed tomatoes with zucchini and squash dish is fresh, but also savory and hearty. Serve over your favorite pasta or with rice. Add grilled chicken, pork chops, or your favorite protein for a well-rounded meal.

Easy recipes are my favorite. And when they’re full of flavor, well you can’t beat that.

bowl of sliced squash and tomatoes with bow tie pasta

Healthy Ingredient Prep

  • 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.
  • 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.
Close up of a bowl with zucchini, squash and tomatoes cooked together.

Looking for another veggie packed dish? You will love my Sweet Potato Flatbread with cream cheese and fresh vegetables toasted on top.


  • Vegetable choices – add peppers, mushrooms, or corn.
  • Make this a soup! – Add broth, white beans, and shredded chicken for a light summer soup.
  • Protein – serve with chicken, fish, black beans, or even tofu.
Side close shot of squash and tomatoes in a bowl.

A Healthy Side Dish

This summer squash and tomato recipe hit the mark for a healthy side dish! You can enjoy this guilt-free. I love to just eat a big bowl with a piece of crusty bread to dunk into the tomato juice broth. There are only 62 calories per serving for this one-pot squash and tomato side dish, stewed together with the onions and garlic.

I usually don’t add any salt, which makes this recipe low in sodium. Not to mention, there are only 13 grams of carbs and 3.5 grams of fiber, making this a great addition to a diabetic menu.

Squash has its health benefits. It is high in vitamins such as A, B6, and C, but also magnesium, fiber, phosphorus, and potassium. Now that’s a power-house of a vegetable! Because squash is also rich in manganese, your body can process carbs and fats better.

Combined with other fresh vegetables, this squash zucchini and tomato recipe is easy and will make a great addition to your summer meal plan.

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!

Spring Stewed Squash and Tomatoes

Recipe by DiannaCourse: SidesCuisine: American, Vegan, plant-basedDifficulty: Easy


Prep time


Cooking time





Enjoy this light medley of fresh squash, zucchini, onions, and tomatoes over rice or pasta. Full of seasonal vegetables and seasoned with lemon pepper for a bright, zesty bite.


  • 2 medium yellow squash, 1/2 in thick slices

  • 2 medium zucchini squash, 1/2 in thick slices

  • 1 medium onion, sliced into half rings

  • 1 tbsp minced garlic

  • 1 tbsp water or extra virgin olive oil

  • 1 can stewed tomatoes, no salt, rough chopped

  • 1 tbsp lemon pepper seasoning (optional)

  • 1 tsp Italian seasoning

  • salt and pepper to taste


  • In a medium pot, heat water or oil on med-high and saute onions for a few minutes, until translucent. Add garlic and cook until fragrant.
  • Toss in sliced squash. Add juice from stewed tomatoes to pot, rough chop the tomatoes, then add them as well.
  • Season with (optional) lemon pepper. Cover and simmer on medium for about 20 minutes, until squash has softened.

Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 0.4g 1%
    • Saturated Fat 0.1g 1%
  • Sodium 30mg 2%
  • Amount Per Serving% Daily Value *
  • Potassium 562mg 17%
  • Total Carbohydrate 13.2g 5%
    • Dietary Fiber 3.5g 15%
    • Sugars 6.9g
  • Protein 3.2g 7%
  • Calcium 47%
  • Iron 1%

* 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.

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