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Yellow Squash and Tomatoes

4.8 | 6 Reviews
Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Kathleen Smith

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, “Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil.”

TEST KITCHEN APPROVED

Yellow Squash and Tomatoes

4.8 | 6 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:5 min
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Ingredients

  • 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
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Directions

  1. 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 Facts

3/4 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.
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