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Summer Squash and Zucchini Side Dish

I’m trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! —Marlene Agnelly, Ocean Springs, Mississippi
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 yellow summer squash, quartered and sliced
  • 1 medium zucchini, quartered and sliced
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt-free spicy seasoning blend
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped


  • In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.
Nutrition Facts
2/3 cup: 53 calories, 2g fat (0 saturated fat), 0 cholesterol, 104mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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  • Martha
    Jan 30, 2019

    Delicious! I'm dieting so this was very satisfying and kept me at my calorie count.

  • Margaret
    Oct 2, 2018

    This was wonderful, and exactly what I was looking for. I had decided to make more plant-based dishes for my husband and me, so started looking on-line for new recipes and found this. I thought the fresh tomato at the end was sheer genius, and added a great flavor to the rest! The only thing I recently added was carrots which I cooked a few minutes ahead of adding the rest, since they usually take longer to cook. I think this would also be good if feta cheese or Parmesan cheese was added before serving, but I haven't tried it yet.

  • Crystal
    Sep 3, 2017

    This was delicious! I did change up the spices and used Tony Chachere's Spice & Herb Seasoning, Trader Joe's Lemon Pepper, and Lawry's Garlic Salt. The next time I make this I am thinking of adding mushrooms. I was able to package this up into individual containers to take to work and it worked great to add to a meat recipe that I made later in the week. Thank you for sharing.

  • goodcookusa
    Nov 8, 2014

    That's the best basic recipe I found on the Internet. I had store-bought 12 oz squash medley and wanted to use it. I utilized this recipe. The only omissions I made were: much less garlic, no black pepper or spices except for sea salt. Sauteeing took much longer, since my veggies were cold from the fridge. So it took about 16 min to prepare on the skillet. The result was absolutely delicious, looked picture-perfect and appetizing, and so good for you !Thank you so much for the simple and wonderful recipe !

  • martylb
    Feb 22, 2012

    Wonderful side dish. I used egg substitute. Also used a piece of bacon instead of oil.

  • marchgirl
    Jul 2, 2008

    We grow our own zucchini and squash and this recipe is our favorite. My husband requests it often in the summer months.