Sauteed Garlic-Parmesan Zucchini Squash and Tomatoes
User Reviews
5
Sauteed Garlic-Parmesan Zucchini Squash and Tomatoes
Description
The recipe sautés diced zucchini and yellow squash in a combination of olive oil and butter until just tender before adding grape tomatoes. Italian seasoning and garlic powder season the vegetables along with salt and pepper for balance. Tomatoes cook briefly, beginning to soften and burst, which releases juices that mingle with the squash.
Sprinkling in Parmesan cheese at the end creates a light cheesy coating over the vegetables, enhancing richness without overwhelming their natural flavors. The dish is cooked over medium-high heat to maintain some texture and color on the squash pieces.
This sauté works well as a warm side for grilled meats, pasta dishes, or as part of a vegetable medley. It is simple to prepare and highlights summer produce characteristics well.
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 12 oz zucchini about 2 medium), diced into 1/2-inch pieces
- 12 oz yellow squash about 2 medium), diced into 1/2-inch pieces
- 1 1/2 cups grape tomatoes
- 3/4 tsp Italian seasoning
- 3/4 tsp garlic powder
- salt freshly ground
- black pepper freshly ground
- 1/2 cup Parmesan Cheese finely shredded
Instructions
- 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 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.
User Reviews
Overall Rating
5
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