Spring Stewed Squash and Tomatoes
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.
Ingredients
- 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
Instructions
- 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
Calories: 62kcal
Did you try this recipe?Let me know how it was!