Using up every bit of zucchini and yellow squash in your garden can be daunting, but this vegetarian summer squash and tomato recipe can make it both healthy and enjoyable (even if only for a night!)

Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.

Though I do not have a garden myself, my neighbors, friends, family, and even co-workers seem to be giving away yellow squash and zucchini every summer, looking for a way to not let them go to waste. This recipe was developed in an attempt to use up some of those vegetables that were gifted to me, without making the same thing over and over again. Although it took several tries to get the flavor just right, it was worth the wait!

Why do I love summer squash? Although technically considered a fruit, summer squash (like zucchini and yellow squash) are low in calories, fat, sugar, and sodium, making them more like a vegetable from a nutrition perspective. But the health benefits aren’t only about what isn’t in the food. Summer squash are also rich in fiber, vitamins and minerals, as well as antioxidants. Plus, they make a tender and delicious addition to your meal!

Although I prefer to serve this over traditional pasta (being the carb-lover that I am!) it can also be served over spaghetti squash for a lower calorie and lower carb option. I also like to add some pre-cooked shrimp or scallops during step #5 for additional protein and to include more seafood in my diet. However, it would go just as well with tofu or even chicken. And for the finale, It tastes just as good reheated for a great lunch the next day!

Have a bunch of tomatoes from your garden to use, as well? No problem! Just substitute about 2 cups of fresh diced tomatoes. Keep in mind, however, that fresh tomatoes may need to simmer a little longer than the 5-10 minutes this recipe calls for to get the right flavor.

Summer Squash and Tomato Recipe

Ingredients

• 2 small zucchini
• 2 small yellow squash
• 1/4 medium white onion, chopped
• 2 Tablespoons olive oil
• 1 can no salt added diced tomatoes (14.5 oz)
• 1 can tomato paste (6 oz)
• 1 Tablespoon minced garlic
• 1/4 teaspoon dried basil

Directions

1. Wash the zucchini and yellow squash well under cold running water for 30 seconds. Cut off the stems and slice each squash into coin-shaped pieces, about 1/8 inch wide.
2. Add the zucchini, yellow squash, onion, and olive oil to a large skillet and stir well, distributing the oil evenly over the vegetables.
3. Saute on medium heat until tender, about 10-15 minutes
4. Add the garlic and saute for an additional 1 minute
5. Add the diced tomatoes, tomato paste, and basil and mix well. Let the mixture simmer on low for another 5-10 minutes, stirring occasionally.
6. Serve the vegetable mixture over pasta and sprinkle with parmesan cheese. Enjoy!

Time-Saving Tip: Slice the zucchini and squash and chop onion in the morning, and toss in olive oil to coat. Store covered in the refrigerator for up to 10-12 hours. When ready, place the oil-coated vegetables in a large skillet and follow directions #3 through #6 for a quick meal

*Nutrition Information (per serving, about 6 servings per dish)

• 85 Calories
• 2.5 g Total Fat
• 0.5 g Saturated Fat
• 2.5 g Protein
• 25 mg Sodium
• 15 g Total Carbohydrate
• 3.5 g Fiber

*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.