Squash comes in summer and winter varieties, and this recipe highlights two summer types: zucchini and yellow squash.
If you’re looking to start your own garden at home, summer squash is great for beginning gardeners. You can prepare it in a variety of different ways, including grilled, roasted, steamed, or you can even eat it raw. Make sure to eat the whole squash, including skin, flesh, and seeds, for the most nutrients. When choosing squash at the store, look for ones that are firm, slender, and bright in color. The bright green and yellow from the squash combined with the red of the tomatoes in this summer squash medley recipe makes for a very colorful and appetizing dish!
In addition to the color added to our plates, summer squash provides us with a good source of vitamin C, fiber, and even potassium. Zucchini and yellow squash are also rich in the antioxidants lutein and zeaxanthin, which are important antioxidants that have been found to help protect eye health.
Read the recipe below or download it here.
- 1 tablespoon oil
- 1 medium yellow squash, sliced
- 1 medium zucchini, sliced
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 can diced Italian tomatoes (14.5 ounces) OR 1 1/2 cups fresh tomato, diced, with 1 teaspoon Italian seasoning
- 2 tablespoons Parmesan cheese
- Heat oil in a large skillet.
- Add sliced yellow squash and zucchini to the skillet.
- Cook on medium heat until tender, about 10 minutes, stirring often.
- Add tomatoes and simmer for 5 minutes.
- Season with garlic powder, and add salt and pepper (optional).
- Serve warm, topped with Parmesan cheese.
*This recipe is adapted from whatscooking.fns.usda.gov