This is a simple and delicious recipe that can work with any summer squash. The taste is amazing while only using simple ingredients. The best thing is the ingredients are easy to find, inexpensive to purchase, and the whole pan is ready in about 30 minutes. What more can you ask for a delicious vegetable side dish? 
Like most of my dishes that are labeled Italian, I begin with onion and garlic. 
These should be coarsely chopped then placed in a skillet with some olive oil. 
When the onions become translucent, add the quarter slices of squash to the pan. I have made this dish with zucchini, Mexican squash, or any summer squash. 
Along with the squash, add a can of Italian style stewed tomatoes. These are the tomatoes that have the garlic, basil, and oregano already added. 
Everything is mixed together, along with some dried Italian seasoning, salt, and pepper. Cover the pan, and allow to steam for 5 to 10 minutes. This allows everything to get heated together and the flavors to thoroughly combine. Be very careful not to over cook, or the zucchini squash will become mushy. Mushy squash isn’t as good as squash that still holds its shape and has some texture. 
This is delicious as a side dish to accompany a variety of meat or pasta dishes. If you want to make this into a more hearty dish, you can toss in some cooked pasta to turn it into a vegetarian entrée. If you choose to do this, I would add a bit of the pasta cooking water along with the pasta, and toss it with some Parmesan cheese. However you choose to make this, we know you’re going to love it.
Give Italian Style Squash a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 2 tablespoons olive oil
- 1 medium onion, quartered and sliced
- 3 cloves garlic chopped
- 3 Mexican squash, quartered lengthwise and sliced ¼ inch thick.
- 1 (14.5 ounce) can Italian style stewed tomatoes (these contain basil, garlic, and oregano)
- 1 teaspoon dried Italian Seasoning
- Salt and Pepper to taste
- Heat olive oil in a skillet with a lid over medium heat.
- Add onion and garlic to pan and saute for approximately 5 minutes or until onion is translucent.
- Add squash, tomatoes, Italian seasoning, salt, and pepper to pan.
- Stir to mix well.
- Cover pan, and cook, covered, over medium heat for 10 minutes or until heated through and zucchini is crisp tender.
- Serve as a side to your favorite meat or pasta entree.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 88
|
|
% Daily Value
|
|
Total Fat 5.1g
8%
|
|
Saturated Fat 0.8g
4%
|
|
Trans Fat 0.0g
|
|
Cholesterol 1mg
0%
|
|
Sodium 169mg
7%
|
|
Total Carbohydrates 9.7g
3%
|
|
Dietary Fiber 2.1g
9%
|
|
Sugars 4.9g
|
|
Protein 2.1g
|
|
Vitamin A 10%
Vitamin C 45%
|
|
Calcium 3%
Iron 4%
|
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