Tomato Zucchini Squash Skillet: A Burst of Summer Flavors

This Tomato Zucchini Squash Skillet is a vibrant and flavorful dish that celebrates the best of summer produce. It’s a simple, one-pan meal that’s perfect for busy weeknights, yet elegant enough to serve to guests. Packed with nutrients and bursting with fresh flavors, this skillet is a healthy and delicious way to enjoy the bounty of the season. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and customizable to your liking. So grab your skillet and let’s get cooking!

Why You’ll Love This Tomato Zucchini Squash Skillet

* **Easy and Quick:** This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
* **One-Pan Meal:** Less cleanup is always a win! Everything cooks in one skillet, saving you time and effort.
* **Healthy and Nutritious:** Packed with vitamins, minerals, and antioxidants from the fresh vegetables.
* **Versatile:** Easily customizable with your favorite herbs, spices, and protein sources.
* **Delicious:** The combination of sweet tomatoes, tender zucchini and squash, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds.
* **Perfect for Using Summer Produce:** If you have a garden overflowing with zucchini, squash, and tomatoes, this is the perfect way to use them up.

Ingredients You’ll Need

* **1 tablespoon olive oil:** Provides healthy fats and helps the vegetables to cook evenly.
* **1 medium onion, chopped:** Adds a savory base flavor.
* **2 cloves garlic, minced:** Infuses the dish with a pungent and aromatic flavor.
* **1 medium zucchini, chopped:** Adds a mild, slightly sweet flavor and a tender texture.
* **1 medium yellow squash, chopped:** Similar to zucchini, adds sweetness and a soft texture.
* **1 pint cherry tomatoes, halved:** Provides a burst of sweetness and acidity.
* **1 (14.5 ounce) can diced tomatoes, undrained:** Adds a rich tomato flavor and moisture.
* **1/2 teaspoon dried oregano:** Contributes a classic Italian flavor.
* **1/4 teaspoon red pepper flakes (optional):** Adds a touch of heat.
* **Salt and pepper to taste:** Enhances the overall flavor.
* **Fresh basil leaves, chopped (for garnish):** Adds a fresh, aromatic finish.
* **Grated Parmesan cheese (optional, for serving):** Adds a salty, savory flavor.

**Optional Add-ins:**

* **Protein:** Cooked sausage, ground beef, chicken, chickpeas, or white beans.
* **Other Vegetables:** Bell peppers, mushrooms, eggplant, or spinach.
* **Herbs:** Thyme, rosemary, or parsley.
* **Spices:** Smoked paprika, garlic powder, or onion powder.

Equipment

* Large skillet or sauté pan
* Cutting board
* Knife
* Measuring spoons

Step-by-Step Instructions

**Step 1: Prepare the Vegetables**

Wash and chop the zucchini, yellow squash, and onion. Halve the cherry tomatoes. Mince the garlic. Having all the ingredients prepped and ready to go will make the cooking process smoother and faster.

**Step 2: Sauté the Onion and Garlic**

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 3: Add the Zucchini and Squash**

Add the chopped zucchini and yellow squash to the skillet. Cook, stirring occasionally, until slightly softened, about 5-7 minutes. Don’t overcook the vegetables at this stage, as they will continue to cook in the sauce.

**Step 4: Add the Tomatoes and Seasonings**

Add the halved cherry tomatoes and the can of diced tomatoes (undrained) to the skillet. Stir in the dried oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer.

**Step 5: Simmer and Cook**

Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.

**Step 6: Garnish and Serve**

Remove the skillet from the heat. Stir in some of the fresh basil leaves. Garnish with the remaining basil leaves and grated Parmesan cheese (if using). Serve hot.

Tips for the Perfect Tomato Zucchini Squash Skillet

* **Don’t overcrowd the skillet:** If you’re using a small skillet, cook the vegetables in batches to ensure they cook evenly.
* **Adjust the seasonings to your liking:** Taste the skillet and add more salt, pepper, or herbs as needed.
* **Use fresh, high-quality ingredients:** The better the quality of your ingredients, the better the flavor of the dish.
* **Don’t overcook the vegetables:** You want them to be tender-crisp, not mushy.
* **Add a squeeze of lemon juice:** A squeeze of fresh lemon juice at the end can brighten up the flavors.
* **Make it ahead of time:** This skillet can be made ahead of time and reheated. The flavors will actually meld together even more as it sits.

Variations and Customization

* **Add Protein:** For a heartier meal, add cooked sausage, ground beef, chicken, chickpeas, or white beans. Brown the protein in the skillet before adding the vegetables.
* **Add More Vegetables:** Feel free to add other vegetables like bell peppers, mushrooms, eggplant, or spinach. Add them to the skillet along with the zucchini and squash.
* **Make it Spicy:** Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
* **Add Cheese:** Stir in some mozzarella cheese or ricotta cheese at the end for a creamy and cheesy dish. You can also bake the skillet in the oven with cheese on top until it’s melted and bubbly.
* **Use Different Herbs:** Experiment with different herbs like thyme, rosemary, or parsley. Fresh herbs are always best, but dried herbs can also be used.
* **Make it Vegan:** Omit the Parmesan cheese or use a vegan Parmesan cheese alternative.
* **Serve it with Pasta:** Toss the skillet with your favorite pasta shape for a complete and satisfying meal. Penne, rotini, or fusilli work well.
* **Serve it with Rice or Quinoa:** Serve the skillet over a bed of cooked rice or quinoa for a healthy and filling meal.
* **Top with a Fried Egg:** A fried egg on top adds richness and protein to the dish.
* **Use Different Tomatoes:** Roma tomatoes, heirloom tomatoes, or even canned crushed tomatoes can be used in place of the cherry tomatoes and diced tomatoes.

Serving Suggestions

This Tomato Zucchini Squash Skillet is delicious on its own as a light lunch or dinner. Here are some other ways to serve it:

* **As a Side Dish:** Serve it alongside grilled chicken, fish, or steak.
* **With Pasta:** Toss it with your favorite pasta for a quick and easy meal.
* **With Rice or Quinoa:** Serve it over a bed of rice or quinoa for a healthy and filling meal.
* **In Omelets or Frittatas:** Add it to omelets or frittatas for a flavorful breakfast or brunch.
* **On Toast:** Spread it on toast for a simple and satisfying snack.
* **As a Pizza Topping:** Use it as a topping for homemade pizza.

Storage Instructions

* **Refrigerate:** Store leftover Tomato Zucchini Squash Skillet in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the skillet in a skillet over medium heat or in the microwave until heated through. Add a splash of water or broth if needed to prevent it from drying out.
* **Freeze:** While the texture of the vegetables may change slightly, this skillet can be frozen for up to 2-3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

* Calories: Approximately 150-200 per serving (depending on ingredients and serving size)
* Fat: 8-12g
* Protein: 3-5g
* Carbohydrates: 15-20g
* Fiber: 3-5g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen vegetables?**

A: While fresh vegetables are preferred for the best flavor and texture, you can use frozen vegetables in a pinch. Thaw them completely and drain off any excess water before adding them to the skillet. Keep in mind that frozen vegetables may release more moisture during cooking, so you may need to cook the skillet for a longer time to allow the sauce to thicken.

**Q: Can I make this recipe ahead of time?**

A: Yes, this recipe is great for making ahead of time! The flavors actually meld together even more as it sits. Simply cook the skillet as directed, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a skillet or in the microwave before serving.

**Q: Can I add meat to this recipe?**

A: Absolutely! Adding cooked sausage, ground beef, chicken, or even chickpeas or white beans will make it a heartier and more filling meal. Brown the protein in the skillet before adding the vegetables.

**Q: Can I freeze this recipe?**

A: Yes, you can freeze this recipe, but the texture of the vegetables may change slightly upon thawing. Allow the skillet to cool completely before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight before reheating.

**Q: What other herbs can I use?**

A: Feel free to experiment with different herbs like thyme, rosemary, parsley, or even a pinch of dried Italian seasoning. Fresh herbs are always best, but dried herbs can also be used.

**Q: Can I make this recipe vegan?**

A: Yes, simply omit the Parmesan cheese or use a vegan Parmesan cheese alternative.

**Q: What can I serve this with?**

A: This Tomato Zucchini Squash Skillet is delicious on its own as a light lunch or dinner. You can also serve it as a side dish with grilled chicken, fish, or steak, or toss it with your favorite pasta for a complete meal. It’s also great served over rice or quinoa.

Tomato Zucchini Squash Skillet Recipe

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 medium zucchini, chopped
* 1 medium yellow squash, chopped
* 1 pint cherry tomatoes, halved
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1/2 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* Fresh basil leaves, chopped (for garnish)
* Grated Parmesan cheese (optional, for serving)

**Instructions:**

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the chopped zucchini and yellow squash to the skillet. Cook, stirring occasionally, until slightly softened, about 5-7 minutes.
5. Add the halved cherry tomatoes and the can of diced tomatoes (undrained) to the skillet. Stir in the dried oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer.
6. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
7. Remove the skillet from the heat. Stir in some of the fresh basil leaves. Garnish with the remaining basil leaves and grated Parmesan cheese (if using).
8. Serve hot and enjoy!

Enjoy this delicious and easy Tomato Zucchini Squash Skillet! It’s a perfect way to celebrate the flavors of summer and enjoy a healthy and satisfying meal. Don’t be afraid to experiment with different variations and customize it to your liking. Happy cooking!