Stewed Tomatoes, Zucchini and Patty Pan Squash
This post may contain affiliate links. Please read our disclosure policy.
When the garden produces abundant late-summer vegetables, this Stewed Tomato, Zucchini, and Patty Pan Squash dish is a favorite in my house. Every bite tastes like the best of summer, with the promise of fall not far behind!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
You know you’re in the dog days of summer when the pattypan squash makes their appearance at your local farmers’ market. Or in your garden. I’ve been buying them for weeks, every chance I get.
It’s an end-of-the-season, easy side for any kind of meat, over pasta, or all by itself. Healthy, delicious… and perfect for late summer and early fall.
Ingredients for Stewed Tomatoes, Zucchini, and Patty Pan Squash
Of course, this changes as often as the rows in my garden and the produce bins at my local market and farm stand. I like to begin with these veggies and add them as inspired.
- Patty Pan Squash: depending on their size, I will add anywhere from two to four squashes.
- Zucchini: always in abundance in our garden, I normally add a couple of medium-size zucchini or one larger. I also throw in summer squash and even a pumpkin or two later in the season.
- Tomatoes: I love to use heirlooms, but any variety is delicious. It’s also a great dish to toss in grape and cherry tomatoes too.
- Onion: about 1/4 to 1/2 of an onion sliced.
- Spices: red pepper flakes for a little spice, dried basil and oregano (or fresh if you’re fortunate), and salt and pepper to taste.
More Recipes You May Also Enjoy
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, Instagram and YouTube for new updates.
Stewed Tomatoes, Zucchini and Patty Pan Squash
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 medium pattypan squash cut into wedges
- 2 medium zucchini sliced into fourths
- 2 medium tomatoes diced (or a handful of bright red cherry tomatoes, halved)
- 1/4 medium yellow onion diced
- 1/8-1/4 teaspoon dried red chili peppers
- 1/4 teaspoon dried basil or 2 large leaves, fresh
- 1/4 teaspoon dried oregano or 2 sprigs, fresh
- salt and freshly ground pepper to taste
Instructions
- Heat olive oil in the skillet and add squash, tomatoes, onion and dried herbs (if using fresh herbs, wait until the dish is nearly finished before adding). Saute for about a minute. Add 1/4 cup water and cover skillet. Reduce heat and cook slowly until squash is soft, about 10 minutes.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
view