Go Back
Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone as a vegetarian option. 
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 minutes
Cook Time20 minutes
Total Time30 minutes
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.
    Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone as a vegetarian option. 
  • Add tomatoes, and stir. Cook for an additional 3 minutes.
    Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone as a vegetarian option. 
  • Stir in yellow squash and zucchini, cooking for an additional 2 minutes.
    Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone as a vegetarian option. 
  • 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.
    Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone as a vegetarian option. 
  • Turn off heat, and add butter, stirring until it melts into the sauce. Serve hot.
    Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone as a vegetarian option. 

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. 
  • The nutritional information below is auto-calculated and can vary depending on the products used.

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