Monday, September 21, 2015

Val's Easy and Amazing Yellow Squash Recipe with Tomatoes and Parmesan (Low-Carb, Gluten-Free)

This easy and amazing recipe for Yellow Squash with Tomatoes and Parmesan is courtesy of my sister Val!

We only have a couple more days before it's officially Autumn, but over the weekend my sister Val came for a wedding shower for my beautiful niece Emma, and when she was here Val gave me a big bag of zucchini, yellow squash, and cucumbers from her garden. Val had given me this recipe for Val's Easy and Amazing Yellow Squash with Tomatoes and Parmesan a few years ago at this same time of year, so it seemed like the perfect time to make this again and get better photos.

This combination of yellow squash sauteed with onion and garlic, barely warmed tomatoes, and Parmesan is delicious for a low-carb and gluten-free way to use summer squash, and this literally takes minutes to make. (My sister Val is a genius at these easy recipes using garden produce and Val's Kid-Friendly Broiled Zucchini with Mozzarella and Pepperoni is another easy recipe she makes with her garden squash.) If you still have yellow squash in the garden or at the Farmers Market, I hope you'll put this recipe on your *Must Try* list! You'll make it over and over once you try it.

Of course yellow squash and cherry tomatoes are available from the grocery story nearly year-round, but I wouldn't make this in the dead of winter when those veggies from the store get expensive and aren't great quality.  The flavor of yellow squash is best when the squash is still tender and fairly pale yellow, so if you have a garden (or are getting them from the farmers market) try to find the paler ones.

I usually do a vegetarian main dish for Meatless Monday, but this recipe is so delicious that I'd happily eat a big plate full and call it lunch or dinner.  (Check out the Recipes-by-Photo Index Page for Meatless Monday or Vegetarian Recipes in the recipe index for lots more Meatless Monday ideas.)

Cut up half a large onion and mince a generous amount of fresh garlic.

Cut cherry tomatoes in half so you have about a cup.

Cut the yellow squash in half or quarters, and then into slices about 3/4 - 1 inch thick.  (I prefer my squash even lighter than this, but sometimes I don't find them soon enough!)

Heat the olive oil and saute the onion for 2-3 minutes, then add the garlic and saute about another minute.

Add the squash pieces and saute over medium-high heat until the squash is cooked through and starting to brown, but still slightly crisp.

Add the cherry tomato halves and cook only about 1 minute, just until they are barely warmed.

Season the dish with salt and fresh ground black pepper, add the Parmesan cheese, remove from heat and serve immediately!

I think this is a perfect season-spanning dish to take you into Autumn!

Val's Easy and Amazing Yellow Squash with Tomatoes and Parmesan found on
And here's the original too-yellow and blurry photo from 2012; definitely I like the new one much better.

Val's Easy and Amazing Yellow Squash with Tomatoes and Parmesan
(Makes about 4 side-dish servings; recipe created by Kalyn's sister Val.)

2 tsp. + 1 tsp. olive oil (or slightly more, depending on your pan)
1/2 yellow or white onion, diced
4-5 garlic cloves, finely minced (or to taste)
2 medium or 3 small yellow summer squash
1 cup cherry or grape tomato halves
salt and fresh gorund black pepper to taste
1/4 cup finely grated Parmesan cheese, plus more for serving if desired

Diced onion, minced garlic, and cut cherry tomatoes in half.  Cut both ends off squash, then cut lengthwise into halves (or fourths if the squash is larger.)  Slice the squash into 3/4 - 1 inch slices.   Have the oil and Parmesan cheese ready.

Heat 2 tsp. oil in a large non-stick frying pan and saute the onion pieces 2-3 minutes, until they are starting to soften but aren't browned.  Add the garlic and saute 1 minute more.  Then add the squash pieces and 1 more tsp. oil (if needed) and cook over medium-high heat, turning often, for 6-8 minutes or until the squash is cooked through and starting to brown but is still slightly crisp.  

Stir in the cherry tomato halves and cook 1 minute, just until the tomatoes are warmed.  Season the dish with salt and fresh ground black pepper to taste, sprinkle Parmesan over, and serve immediately.

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South Beach Diet / Low-Carb Diet Suggestions:
This low-carb side dish would be approved for all phases of the South Beach Diet, although Parmesan cheese is a limited food so don't overdo it on the cheese. This is also a great choice for most other types of low-carb eating plans. 

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Season-Spanning Ideas for Yellow Squash:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

Garlic-Parmesan Yellow Squash Chips from Diethood

Zucchini and Yellow Squash Soup with Rosemary and Parmesan from Kalyn's Kitchen

Ridiculously Easy Roasted Yellow Squash and Onions from Fat Free Vegan Kitchen

Roasted Baby Summer Squash with Feta and Thyme from Kalyn's Kitchen

Summer Squash Enchiladas from Homesick Texan

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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  1. What a great recipe, one that doesn't drown out the delicate flavor of the squash. Thanks for the tip about looking for the ones that are more pale in color.

  2. Can't wait to try this. I just need to wait to get tomatoes from my CSA tomorrow and I can make it!

    I'm with you on the crops not knowing it's fall. I have so much squash on my hands right now.

  3. Lydia, my stepmother used to be so proud of her dark gold squash, even though I tried hard to convince her that they were better when they were smaller and a more pale yellow!

    Becky, glad to hear I'm not the only one with a big surplus of squash! Hope you enjoy.

  4. What a great way to prepare yellow squash! A little tartness with tomatoes and saltiness with the Parmesan.

  5. Dara, Jake and I inhaled this! Which was ok, because it's pretty healthy.

  6. I love this - it's my kind of weeknight vegetarian dish - very flexible, too. I'm sure I could throw in a little green zucchini lurking in the fridge for even more color.

  7. TW, you could definitely make it with zucchini as well, or even all zucchini if that's what you have!

  8. I love everything about this dish. Unfortunately, my squash is done for the year.

  9. Barbara, mine has really slowed down this last week too.

  10. I am glad you like the recipe. I just picked a bucketful of yellow squash so I will make it again!
    Love this recipe, and love Kalyn and Jake!

  11. This looks delicious! I love yellow squash and it's still all over the farmer's markets here in Brooklyn. I can't wait to try this, thanks!

  12. This was fabulous. The tomatoes really sweetened the flavor and Kelly also loved it! Winner!

  13. Pam, so glad you guys enjoyed it!

  14. This sounds delicious Kalyn! Gosh, I wish I had a garden the produced all this goodness!

  15. Thanks ChicaJo. I have to admit, I can't imagine life without my garden. Love the veggies in the summer and I use my frozen herbs all winter.

  16. I love this simple but fresh preparation of summer squash and tomatoes - my kids would love this!

  17. Thanks Jeanette. Even a few veggie haters in my family have liked it!


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