Sauteed Yellow Squash

Eating locally, and seasonally often means finding ways to prepare an abundance of yellow squash, also known as summer squash. Here’s a quick, easy recipe that includes other summertime favorites, too–tomatoes and basil.

sauteed squash served on a plate

Ingredients

Ingredients laid out on a table ready to make the recipe

Choose fresh ingredients from local sources like the farmers market or your garden. When produce is fresher, it contains more nutrients. Always add an herb or spice for more flavor and nutrition. Check out our blog on basil!

sauteed squash served on a plate

Sauteed Yellow Squash with Tomatoes & Mushrooms

Cooking squash is an easy way to eat locally and seasonally in the summertime!
Prep Time 15 mins
Cook Time 10 mins
Course Left Overs, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Vegetarian
Servings 6
Calories 73 kcal

Ingredients
  

  • 3 medium yellow squash, thinly sliced or zucchini
  • 2 medium tomatoes, chopped
  • 1/2 cup chopped oyster mushrooms or any variety/mixture you have available
  • 6 basil leaves, chopped
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp white wine optional
  • Salt to taste

Instructions
 

  • In large skillet, heat oil over medium heat until hot.
  • Add squash and mushrooms, sauteeing for about 5 minutes until tender and beginning to brown.
  • Add tomatoes, garlic, basil, pepper, wine and salt, and continue to cook and stir for 4-6 minutes, until desired consistency is reached.
  • Top off with a bit of grated Parmesan or Asiago cheese for added deliciousness!

Nutrition

Calories: 73kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 6mgPotassium: 394mgFiber: 2gSugar: 3gVitamin A: 563IUVitamin C: 23mgCalcium: 22mgIron: 1mg
Keyword Sauteed Yellow Squash with Tomatoes & Mushrooms
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