Stewed Summer Squash and Tomatoes

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Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone for a vegetarian option.  A base of onions, tomatoes and peppers compliment zucchini and yellow squash, and it’s made in one skillet, making kitchen clean-up a cinch.

Stewed Summer Squash and Tomato Recipe:

I love using fresh produce to cook, particularly produce that comes from my garden or the local farmer’s market.  I may have gone a little overboard at the last market of the summer; my basket was overflowing with all sorts of squash, onions, cucumbers, and peppers.

Like I normally do, I opened up my favorite cookbook called Vegetables on the Side, and found a recipe for Creole Summer Squash.  I was serving steak on the grill (with this amazing marinade), and I knew that this skillet squash recipe would be the perfect accompaniment.

Even though the cookbook calls this Creole Squash, I would describe it more as a stewed squash, very reminiscent of my Old Fashioned Stewed Tomatoes.  The base of the skillet summer squash is onions, tomatoes and peppers sauteed to perfection in olive oil.

My favorite part (other than the yummy flavor) is that it is made in one skillet, and one skillet only.  NO need to dirty 5 different pots and pans.  Clean up is a cinch.

How to Make Creole Summer Squash:

Instructions:

  1. Heat olive oil in a large skillet; saute onions and peppers until translucent.
  2. Add tomatoes and cook for an additional 3 minutes; stir in yellow squash and zucchini, cooking for 2 minutes.
  3. Stir in thyme, broth, salt and pepper, and cook until squash is fork tender but not mushy.
  4. Turn off heat, and add butter, stirring until it melts into sauce.

For the full recipe for skillet summer squash with tomatoes, scroll to the bottom of this post.

Notes About Stewed Summer Squash and Tomatoes:

  • Stewed Squash is a skillet meal—it is prepared in one skillet, and can be served right from it as well.  Less cleanup for the cook!
  • This is the perfect recipe to use up random vegetables in the refrigerator.  If you have a red onion instead of white, use it.  Red or yellow peppers instead of green, go for it.  Loads of yellow squash, use all of it instead of zucchini.  It’s a versatile recipe.
  • I love serving creole summer squash with a grilled meat such as 3 Ingredient Steak Marinade or Smoked Pork Chops or Grilled Pork Steak.
  • The original recipe says to peel and seed the tomatoes, but I’m a “rustic” cook which means I’m lazy.  If you are so compelled to peel and seed, then go for it.
  • Use a dry white wine or chicken or vegetable broth if that’s all you have.
  • Fresh thyme can be substituted for the dried version.  Use 1 tablespoon of fresh.
  • The butter at the end is the icing on the cake.  It melts into the vegetables and gives it a creamy sauce. But, if you want to omit the butter for calorie-sake, it will still be tasty.
  • Looking for some more squash recipes?  We’ve got a nice collection.  Try Cheesy Zucchini and Summer Squash Casserole, Kentucky Southern Squash Casserole, Spicy Roasted Zucchini and Pan Fried Zucchini.

Linking up to Meal Plan Monday.

Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone for a vegetarian option.  A base of onions, tomatoes and peppers compliment zucchini and yellow squash, and it's made in one skillet, making kitchen clean-up a cinch. 
Print Recipe
5 from 1 vote

Stewed Summer Squash and Tomatoes

Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone for a vegetarian option.  A base of onions, tomatoes and peppers compliment zucchini and yellow squash, and it's made in one skillet, making kitchen clean-up a cinch. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Creole Summer Squash, Skillet Summer Squash, Stewed Squash, Stewed Squash and Onions, Stewed Summer Squash
Servings: 8 people
Calories: 70kcal
Author: Barbara

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium onion, sliced
  • 1 medium green pepper, diced
  • 2 medium tomatoes, diced
  • 3 small yellow squash, sliced thin
  • 2 small zucchini, sliced thin
  • 1/2 cup dry white wine or chicken broth
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • black pepper, to taste
  • 1 Tablespoon butter

Instructions

  • Heat olive oil in a large skillet over medium heat; add onion and pepper, and cook until translucent, stirring occasionally, approximately 10 minutes.
  • Add tomatoes, and stir. Cook for an additional 3 minutes.
  • Stir in yellow squash and zucchini, cooking for an additional 2 minutes.
  • Pour in thyme, wine (or both), salt and pepper, and cook until the squash is tender but not completely mushy, approximately an additional 5 to 6 minutes.
  • Turn off heat, and add butter, stirring until it melts into the sauce. Serve hot.

Notes

  • Stewed Squash is a skillet meal---it is prepared in one skillet, and can be served right from it as well.  Less cleanup for the cook!
  • This is the perfect recipe to use up random vegetables in the refrigerator.  If you have a red onion instead of white, use it.  Red or yellow peppers instead of green, go for it.  Loads of yellow squash, use all of it instead of zucchini.  It's a versatile recipe.
  • I love serving creole summer squash with a grilled meat such as 3 Ingredient Steak Marinade or Grilled Pork Steak. 
  • The original recipe says to peel and seed the tomatoes, but i'm a "rustic" cook which means I'm lazy.  If you are so compelled to peel and seed, then go for it.
  • Use a dry white wine or chicken or vegetable broth if that's all you have.
  • The butter at the end is the icing on the cake.  It melts into the vegetables and gives it a creamy sauce. But, if you want to omit the butter for calorie-sake, it will still be tasty.
  • Looking for some more squash recipes?  We've got a nice collection.  Try Cheesy Zucchini and Summer Squash Casserole, Kentucky Southern Squash Casserole, Spicy Roasted Zucchini and Pan Fried Zucchini

Nutrition

Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 509mg | Potassium: 303mg | Fiber: 2g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 29mg | Calcium: 27mg | Iron: 1mg

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2 Comments

  1. This recipe was amazing! I had already eaten the tomatoes, so I used several TBS of tomato paste and a little extra chicken broth to make up for the juice of the tomatoes. I could eat this all day! Thanks for the recipe!

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