Yellow Squash and Tomatoes
Total TimePrep/Total Time: 15 min.
- 2 medium yellow summer squash, coarsely chopped
- 2 tablespoons olive oil
- 16 cherry tomatoes, halved
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.
Nutrition Facts3/4 cup: 94 calories, 7g fat (1g saturated fat), 0 cholesterol, 82mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Jul 16, 2017
Wow! I was looking for something I could make with my garden vegetables, and this popped up! This is amazing as a side dish.
Aug 22, 2014
Great way to partner fresh summer veggies. Quick prep time and no fuss finish. Healthy side dish.
Aug 9, 2012
I think 2T of oil is a bit much - the dish was oily even after letting it saute a bit longer than I normally would. That being said, I thought it was DELICIOUS and would love to try it with cubes of mozzarella in it (like a bruschetta). Perfect summer grilled meal companion!
Jan 22, 2012
Very tasty and so easy to make!
Aug 24, 2011
Delicious! I have an abundance of yellow squash and basil in my garden and so I thought I would try this. I absolutely loved this but my kids wouldn't touch it. My husband doesn't care for squash so I got to devour this by myself. In more than one sitting of course. It tastes just as good heated up the next day! Thank you for sharing!
Oct 29, 2009
I have made this recipe and will be making it tonight. My husband and son like it and asked for it again and they are not veggie lovers.
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