Skillet Garlic-Parmesan Zucchini Squash and Tomatoes

05.26.2017

This skillet sauteed zucchini, squash and tomatoes is a simple side dish that’s the perfect accompaniment to your favorite summer meals. It’s deliciously flavorful thanks to the garlic and parmesan flavors and it has such a fun colorful blend. A new summer staple!

sauteed zucchini and squash with tomatoes in a large black skillet.

The Perfect Way to Use up Zucchini and Squash!

Helloooo summer! Okay it’s not official but it seems official since the kids are getting out of school, and it’s getting seriously warm, and the suns almost always out, and I couldn’t be more ready for all the beach days!

I’m also super excited about all the fresh summer fruits and veggies. Yep I’m a total foodie, I look forward to good produce :).

I recently bought a ton of squash and zucchini since it was on sale and now I have to figure out what to do with all of it. First thing of course I knew I was going to saute some of it because that’s one of my go-to uses for squash.

Usually I just do zucchini but to make it more colorful and to add more flavor this time around I added yellow squash and grape tomatoes as well.

It’s the perfect summer recipe with this trio!

Image of fresh eight fresh zucchini, eight fresh squash and lots of fresh cherry tomatoes laying on a white wooden surface.

How to Make Sauteed Zucchini and Squash with Tomatoes

  • Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat.
  • Add in zucchini and squash and saute 2 minutes.
  • Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper.
  • Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 – 5 minutes longer.
  • Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top.

Overhead image of sauteed zucchini, squash and tomatoes in a large dark skillet.

Tips for This Recipe

  • I actually prefer to use the dried powdered garlic but if you’d like you can saute a few fresh cloves instead.
  • I like to use freshly grated parmesan but if you’re in a rush the pre-shredded or grated is fine here.
  • You can use all squash or all zucchini (24 oz total) then omit the tomatoes – but keep the other measurements the same.
  • For a main dish try serving with lemon or pesto chicken or salmon.

Skillet Garlic Parmesan Zucchini Squash and Tomatoes

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Skillet Garlic-Parmesan Zucchini Squash and Tomatoes

5 from 6 votes

This skillet sauteed zucchini, squash and tomatoes is a simple side dish that's the perfect accompaniment to your favorite summer meals. It's deliciously flavorful thanks to the garlic and parmesan flavors and it has such a fun colorful blend. A new summer staple!

Servings: 5
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 12 oz . zucchini (about 2 medium), diced into 1/2-inch pieces
  • 12 oz . yellow squash (about 2 medium), diced into 1/2-inch pieces
  • 1 1/2 cups grape tomatoes
  • 3/4 tsp Italian seasoning
  • 3/4 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1/2 cup finely shredded parmesan cheese

Instructions

  1. Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes. 
  2. Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper). 
  3. Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer. 
  4. Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.
Nutrition Facts
Skillet Garlic-Parmesan Zucchini Squash and Tomatoes
Amount Per Serving
Calories 111 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 165mg7%
Potassium 469mg13%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
Vitamin A 780IU16%
Vitamin C 29.9mg36%
Calcium 131mg13%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Sauteed Zucchini, Summer Vegetables
Calories: 111 kcal
Author: Jaclyn

18 comments

  • Jane: Gonna try this on the weekend!! If I replace yellow squash with pumpkin, should I have pumpkin boil until it’s tender? December 3, 2018 at 12:02pm Reply

  • Shellie: Great recipe. Quick and easy but healthy and full of flavor. October 17, 2018 at 9:28pm Reply

  • Carol: Very tasty and easy to follow recipe. August 15, 2018 at 7:53am Reply

    • Jaclyn: Glad you liked this recipe Carol! Thanks for your review! August 15, 2018 at 9:34pm Reply

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