Monday, September 24, 2012

Recipe for Val's Easy and Amazing Yellow Squash with Tomatoes and Parmesan

Val's Easy and Amazing Yellow Squash with Tomatoes and Parmesan found on
A new delicious way to cook summer squash, courtesy of my sister Val!

When my sister Val called last week and told me she'd come up with a new way to cook yellow squash that was becoming her new favorite, I couldn't wait to try it, and I loved this combination of yellow squash sauteed with onion and a generous amount of garlic, barely warmed tomatoes, and Parmesan.  I made it again with Val's son Jake to take photos, and he agreed it was definitely a keeper.  I know that Fall has officially arrived, but my garden doesn't seem to have gotten that memo, so if you still have garden squash like I do, you need to put this on your "Must Try" list!

Yellow Squash and cherry tomatoes are also available from the grocery story nearly year-round, although 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 would happily eat a big plate full and call it lunch or dinner.  (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch.  For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)

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!

Val's Easy and Amazing Yellow Squash with Tomatoes and Parmesan found on
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 Suggestions:
This low-glycemic recipe 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.

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.)
Yellow Squash and Black Bean Saute from Eat This
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!


  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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