Yellow Squash and Tomatoes

Teresa Ambra

Yellow Squash and Tomatoes is a delightful side dish that uses only a handful of ingredients. It can be whipped up in about 10 minutes making it so easy for weeknight dinners. This healthy, low calorie, gluten free and vegan recipe is so easy, it's also great for company dinners and potlucks.

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Prep Time 2

Cook Time 8

Total Time 10

Course Side Dish, Vegetable, Veggie

Cuisine American

Servings

Calories 96 kcal

Equipment

1 large skillet
1 sharp knife to cut vegetables
measuring spoons
1 spatula
1 wooden spoon

Ingredients

2 medium yellow squash coarsely chopped
2 tbsp. olive oil
10 oz. pkg. grape tomatoes halved
2 tbsp. fresh basil minced, or 2 tsp. dried basil
1/8 tsp. ground black pepper
1/2 tsp. sea salt

Instructions

Heat a large skillet over medium heat.
Add oil and heat an additional minute.
Sauté squash in oil until tender, about 5 to 8 minutes.
Add tomatoes, basil, salt and pepper.
Reduce heat to low.
Cook 2-3 minutes longer or until heated through.

Notes

Recipe adapted from Taste of Home.

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Nutrition

Calories: 96kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 245mgPotassium: 449mgFiber: 2gSugar: 4gVitamin A: 1177IUVitamin C: 28mgCalcium: 36mgIron: 1mg

Keyword gluten free, side dish, tomatoes, vegan, vegetable, yellow squash

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