Best Sauteed Yellow Squash And Tomatoes Recipes

SAUTEED SQUASH WITH TOMATOES & ONIONS

Sauteed Squash with Tomatoes & Onions image

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
4 medium zucchini, chopped
2 large tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

SAUTEED YELLOW SQUASH AND TOMATOES

Sauteed Yellow Squash and Tomatoes image

Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.

Provided by smiles4u

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb summer squash or 1 lb zucchini
1/4 cup butter or 1/4 cup margarine
1 cup onion, thinly sliced
1 teaspoon salt
1 dash pepper
1/2 teaspoon sweet basil
1 (8 ounce) can stewed tomatoes

Steps:

Without peeling, slice squash in 1/2" diagonal slices.
In medium sized skillet, melt butter or margarine and saute onions until golden.
Add squash and remaining ingredients, toss to combine.
cover and cook 10 - 15 minutes over medium heat until tender.

SAUTEED YELLOW SQUASH

Sauteed Yellow Squash image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 24m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Steps:

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

SAUTEED SQUASH

Sauteed Squash image

Provided by Food Network

Categories side-dish

Time 27m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 to 3 tablespoons olive oil
1/4 pound yellow squash, sliced
1/4 pound zucchini, sliced
1 bunch green onion, chopped
2 teaspoons fresh garlic, chopped
Salt and pepper
2 to 3 Roma tomatoes, diced

Steps:

Heat skillet on high for 2 minutes, add oil, squash, zucchini, green onions, garlic and saute until tender. Do not overcook. Remove from heat. Salt and pepper to taste. Add fresh tomatoes and serve.

SAUTEED SQUASH AND TOMATOES

Sauteed Squash and Tomatoes image

Make and share this Sauteed Squash and Tomatoes recipe from Food.com.

Provided by breezermom

Categories Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 slices bacon, thick hickory-smoked
1 cup sweet onion, chopped
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 bay leaf
4 cups zucchini, sliced
4 cups yellow squash, sliced
2 cups cherry tomatoes, halved
2 tablespoons butter
1 tablespoon red wine vinegar
salt & freshly ground black pepper
bay leaf

Steps:

Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes.
Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.

SAUTEED SQUASH MEDLEY

Sauteed Squash Medley image

"This recipe never lasts long on our table. I usually serve it with an Italian-style entree." We think it's a great partner for most any main dish! Kay Ayotte - Albion, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 small yellow summer squash, halved and sliced
1 small zucchini, halved and sliced
1-1/2 cups sliced fresh mushrooms
1 medium onion, sliced
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 285mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

TOMATO ZUCCHINI SQUASH SKILLET

Tomato Zucchini Squash Skillet image

Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.

Provided by Holly Shaw

Categories Side Dish Vegetables Tomatoes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon salted butter, or more as needed
1 Vidalia onion, cut into bite-size pieces
2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
4 roma (plum) tomatoes, cut into bite-size pieces
kosher salt and freshly ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g

SAUTEED SUMMER SQUASH AND TOMATOES

Sauteed Summer Squash and Tomatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 large clove garlic, smashed
1 pound small zucchini, cut into 3 by 1/2-inch strips
1 pound small yellow summer squash, cut into 3 by 1/2-inch strips
Kosher salt and freshly ground pepper
1 cup quartered vine-ripened grape or cherry tomatoes
8 mint leaves, cut into thin strips

Steps:

Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.