Stewed Tomatoes, Zucchini and Patty Pan Squash
When the garden produces abundant late-summer vegetables, this Stewed Tomatoes, Zucchini and Patty Pan Squash dish is a favorite in my house. With every bite tasting like the best of summer with the promise of fall not far behind!
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 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.
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Stewed Tomatoes, Zucchini and Patty Pan Squash
A late summer, early fall dish, Stewed Tomatoes, Zucchini and Patty Pan Squash, is deliciously simple and easy. Every bite is like tasting the best of summer!
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.
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Nutrition Information:
Yield: 4 servings Serving Size: 1Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 81mgCarbohydrates: 9gFiber: 3gSugar: 6gProtein: 3g