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!

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!

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.

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.

More Zucchini Recipes You’ll Love

  • Taco Zucchini Boats
  • Lemon Zucchini Bread
  • Lasagna Zucchini Boats
  • Zucchini Oat Chocolate Chip Cookies

5 from 11 votes Review Recipe

Sauteed Garlic-Parmesan Zucchini Squash and Tomatoes

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

Prep10 minutesCook8 minutesReady in: 18 minutes

Ingredients1 Tbsp olive oil1 Tbsp butter12 oz . zucchini (about 2 medium), diced into 1/2-inch pieces12 oz . yellow squash (about 2 medium), diced into 1/2-inch pieces1 1/2 cups grape tomatoes3/4 tsp Italian seasoning3/4 tsp garlic powderSalt and freshly ground black pepper1/2 cup finely shredded parmesan cheese

InstructionsHeat 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 Sauteed 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.

Nutrition values are estimates only. See full disclaimer here.

Course: Side DishCuisine: AmericanKeyword: Sauteed Zucchini, Summer Vegetables Author: Jaclyn

5 from 11 votes

Review Recipe

Nutrition Facts Sauteed 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.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Sauteed 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 DishCuisine: AmericanKeyword: Sauteed Zucchini, Summer Vegetables

Author: Jaclyn