Eat Without

Summer Squash Medley

Source: University of Maryland Cooperative Extension Food Supplement Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Garlic powder and onion give summer veggies a nice flavor. Combined with canned tomatoes, this dish can be eaten as a side dish or serve over whole grain pasta or brown rice.

Makes
6 Servings

Ingredients

  • 1 tablespoon olive oil (or cooking oil of choice)
  • 1 1/2 medium zucchini, sliced
  • 1 1/2 medium yellow summer squash, sliced
  • 1 small onion, sliced
  • 1 can (14.5 ounces) diced Italian tomatoes
  • 1/4 teaspoon garlic powder
  • salt and pepper (to taste, optional)
  • 2 tablespoons Parmesan cheese, grated

Directions

  1. Wash hands with soap and water.
  2. In large skillet, heat oil.
  3. To heated oil, add yellow squash, zucchini, and onion. Cook on medium heat until tender, about 10 minutes, stirring often.
  4. Add tomatoes and simmer 5 minutes.
  5. Season with garlic powder to taste. Add salt and pepper (optional), if desired.
  6. Serve warm, topped with Parmesan cheese.

Notes

Learn more about: Summer Squash Zucchini Onions Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.