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 Tomatoes
Prep Time
10 mins
Cook Time
20 mins
 

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. 

Course: Side Dish
Cuisine: American
Keyword: Creole Summer Squash, Skillet Summer Squash, Stewed Squash, Stewed Squash and Onions, Stewed Summer Squash
Servings: 8 people
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
  1. Heat olive oil in a large skillet over medium heat; add onion and pepper, and cook until translucent, stirring occasionally, approximately 10 minutes.

  2. Add tomatoes, and stir. Cook for an additional 3 minutes.

  3. Stir in yellow squash and zucchini, cooking for an additional 2 minutes.

  4. 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.

  5. Turn off heat, and add butter, stirring until it melts into the sauce. Serve hot.

Recipe Notes