Best 6 Tomato Zucchini Squash Skillet Recipes

Craving a delectable and wholesome dish that embraces the flavors of summer? Look no further than the tomato zucchini squash skillet, a vibrant and easy-to-make recipe that celebrates the bounty of fresh garden produce. This skillet symphony brings together the sweet tang of tomatoes, the tender crispness of zucchini, and the delicate savor of squash, all harmoniously blended in a savory sauce that tantalizes the taste buds. Whether you're a seasoned home cook or a culinary novice, this recipe promises a delightful journey into the realm of summery flavors, leaving you with a satisfying meal that nourishes both body and soul.

Here are our top 6 tried and tested recipes!

SAUTEED GARLIC-PARMESAN ZUCCHINI SQUASH AND TOMATOES

Sauteed Garlic-Parmesan Zucchini Squash and Tomatoes image

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!

Provided by Jaclyn

Categories Side Dish

Time 18m

Number Of Ingredients 9

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

Steps:

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 to taste (about 3/4 tsp salt and 1/4 tsp 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. Serve warm.

Nutrition Facts : Calories 111 kcal, Carbohydrate 6 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 165 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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

Ingredients

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

ZUCCHINI BEEF SKILLET

Zucchini Beef Skillet image

This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. -Becky Calder, Kingston, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 teaspoons chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini, cut into 3/4-inch cubes
2 large tomatoes, chopped
1/4 cup water
1 cup uncooked instant rice
1 cup shredded cheddar cheese

Steps:

In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.

Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 749mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.

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 Tomato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

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

ZUCCHINI & TOMATO SKILLET

Zucchini & Tomato Skillet image

Make and share this Zucchini & Tomato Skillet recipe from Food.com.

Provided by Brenda.

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs zucchini, trimmed and cut into 1/4 inch slices
1 1/2 teaspoons olive oil
4 garlic cloves, minced
1 large tomatoes, seeded and diced
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons parmesan cheese, grated

Steps:

In a large skillet over medium heat, warm oil.
Add the garlic and cook for about 30 seconds, or just until fragrant. Watch carefully so it doesn't burn.
Add zucchini and toss to mix.
Add the tomato and oregano. Toss well to mix.
Reduce heat to medium-low.
Cover and cook 5 minutes or until the zucchini softens.
Add the salt & pepper and stir gently to mix.
Sprinkle with parmesan just before serving.

Nutrition Facts : Calories 66.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 2.2, Sodium 203.5, Carbohydrate 8.8, Fiber 2.6, Sugar 4.2, Protein 3.6

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

Ingredients

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

Tips:

Use a large skillet to accommodate all the vegetables comfortably. A 12-inch skillet would be ideal.

To ensure even cooking, cut the zucchini and squash into similar-sized pieces. About 1-inch thick slices or chunks would be perfect.

If you prefer softer vegetables, cook them for a few minutes longer. Keep in mind that they will continue to cook even after removing them from the heat.

Add a sprinkle of dried herbs or spices to enhance the flavor of the dish. Some suggestions include oregano, basil, thyme, garlic powder, or paprika.

Serve the skillet meal immediately, garnished with fresh herbs like basil or parsley. You can also add a dollop of sour cream or yogurt for extra richness.

Conclusion:

This tomato zucchini squash skillet is a delightful and versatile dish that's perfect for a quick and easy weeknight meal. With its vibrant colors, fresh flavors, and minimal ingredients, it's sure to become a family favorite. Whether you serve it as a main course or a side dish, this skillet dish is a delicious and satisfying way to enjoy the bounty of summer vegetables. So next time you're looking for a simple yet flavorful meal, give this recipe a try. You won't be disappointed!