Best 8 Sauteed Squash With Tomatoes Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sauteed squash with tomatoes and onions is a vibrant and flavorful dish that is perfect for a quick and easy meal. With just a few simple ingredients, you can create a delicious and healthy side dish or main course that is packed with nutrients and flavor. This versatile dish can be enjoyed on its own or served with a variety of proteins, making it a great option for busy weeknights or special occasions. Whether you're looking for a quick and easy side dish or a hearty main course, sauteed squash with tomatoes and onions is a delicious and nutritious option that is sure to please everyone at the table.

Let's cook with our recipes!

SAUTEED YELLOW SQUASH AND TOMATOES



Sauteed Yellow Squash and Tomatoes image

Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.

Provided by smiles4u

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb summer squash or 1 lb zucchini
1/4 cup butter or 1/4 cup margarine
1 cup onion, thinly sliced
1 teaspoon salt
1 dash pepper
1/2 teaspoon sweet basil
1 (8 ounce) can stewed tomatoes

Steps:

  • Without peeling, slice squash in 1/2" diagonal slices.
  • In medium sized skillet, melt butter or margarine and saute onions until golden.
  • Add squash and remaining ingredients, toss to combine.
  • cover and cook 10 - 15 minutes over medium heat until tender.

TOMATO ZUCCHINI SQUASH SKILLET



Tomato Zucchini Squash Skillet image

Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.

Provided by Holly Shaw

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 6

1 tablespoon salted butter, or more as needed
1 Vidalia onion, cut into bite-size pieces
2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
4 roma (plum) tomatoes, cut into bite-size pieces
kosher salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g

SAUTEED SUMMER SQUASH WITH ONIONS AND MINT



Sauteed Summer Squash With Onions and Mint image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons olive oil
1 onion, sliced
1 clove garlic, minced (green part removed)
1 1/2 pounds young fresh summer squash, cut in thin slices
3 tablespoons fresh mint leaves, plus a sprig or two for garnish
Coarse salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized.
  • Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 495 milligrams, Sugar 5 grams

SAUTEED SQUASH WITH TOMATOES & ONIONS



Sauteed Squash with Tomatoes & Onions image

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 tablespoons olive oil
1 medium onion, finely chopped
4 medium zucchini, chopped
2 large tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

SAUTEED SUMMER SQUASH AND TOMATOES



Sauteed Summer Squash and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 large clove garlic, smashed
1 pound small zucchini, cut into 3 by 1/2-inch strips
1 pound small yellow summer squash, cut into 3 by 1/2-inch strips
Kosher salt and freshly ground pepper
1 cup quartered vine-ripened grape or cherry tomatoes
8 mint leaves, cut into thin strips

Steps:

  • Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.

SUMMER SQUASH AND ONION CHEESY CASSEROLE



Summer Squash and Onion Cheesy Casserole image

My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!

Provided by Coleman Bell

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 8

Number Of Ingredients 8

1 ½ tablespoons butter, divided
3 summer squash, trimmed and cut into bite-size pieces
3 zucchini, trimmed and cut into bite-size pieces
salt and ground black pepper to taste
3 onions, chopped
1 pound shredded sharp white Cheddar cheese
½ pound shredded Cheddar cheese
3 tablespoons sweetened condensed milk, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
  • Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
  • Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
  • Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.8 g, Cholesterol 97.5 mg, Fat 31.3 g, Fiber 2.7 g, Protein 24.1 g, SaturatedFat 19.8 g, Sodium 562 mg, Sugar 10 g

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION



Sautéed Summer Squash with Red Pepper and Onion image

This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1/2 medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 1/2 pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams

SQUASH SAUTEED WITH ONIONS



Squash Sauteed With Onions image

A QUICK and EASY vegetable to prepare! The onions give added flavor along with the garlic powder and this dish can be served with any meat.

Provided by Seasoned Cook

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

3 small yellow squash, sliced
1 medium onion, chopped
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons vegetable oil
salt

Steps:

  • Prepare squash and place slices on a paper towel. Sprinkle with salt and allow to stand 10 minutes.
  • Heat olive oil in a medium size skillet and saute chopped onions. Dip out and set aside.
  • Pat squash slices with a paper towel to soak up beaded water drops.
  • Add vegetable oil to skillet and heat to medium temperature. Add squash slices and saute. Sprinkle with garlic powder.
  • Lift squash to serving dish and top with onion pieces.
  • Enjoy!

Nutrition Facts : Calories 292.1, Fat 27.5, SaturatedFat 3.7, Sodium 19.7, Carbohydrate 11.7, Fiber 2.8, Sugar 5.5, Protein 2.7

Tips:

  • Choose the right squash: For this recipe, it's best to use summer squash varieties like zucchini or yellow squash. These squashes are tender and have a mild flavor that pairs well with the other ingredients in the dish.
  • Slice the squash thinly: This will help the squash cook evenly and quickly.
  • Don't overcrowd the pan: When sautéing the squash, make sure not to overcrowd the pan. This will prevent the squash from cooking evenly and will make it more likely to steam rather than sauté.
  • Cook the squash until tender: Sauté the squash until it is tender but still has a slight crunch. Overcooking the squash will make it mushy.
  • Add the tomatoes and onions towards the end: The tomatoes and onions will cook quickly, so it's best to add them towards the end of the cooking process. This will help to prevent them from becoming overcooked.
  • Season to taste: Once the squash, tomatoes, and onions are cooked, season the dish to taste with salt, pepper, and other seasonings of your choice.

Conclusion:

Sautéed squash with tomatoes and onions is a quick and easy side dish that is perfect for any occasion. It is a healthy and delicious way to enjoy fresh summer squash. This dish can be served on its own or as a side dish with grilled or roasted meats, fish, or chicken. It is also a great addition to salads or grain bowls.

Related Topics