Table of Contents
This easy Yellow Squash Recipe (with Tomatoes and Parmesan) is scrumptious, with yellow squash and tomatoes making it the perfect summer dish! This recipe, a true winner from my sister Val, is a must-try that you’ll want to make again and again.
PIN the yellow squash recipe to try it later!
This Yellow Squash Recipe (with Tomatoes and Parmesan) has been a favorite of mine for years. The combination of stir-fried yellow squash with onion, garlic, tomatoes, and Parmesan is not only delicious but also quick to make. It’s the perfect side dish for any summer meal.
Whether you have yellow squash from your garden or the Farmers Market, make sure to add this recipe to your MUST TRY list! Once you taste it, you’ll want to keep making it over and over.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- Olive Oil (affiliate link), divided
- yellow onion
- garlic cloves, finely minced or Minced Garlic (affiliate link) from a jar
- yellow summer squash
- cherry tomato halves
- salt and fresh ground black pepper to taste
- finely grated Parmesan cheese
What is Yellow Squash?
Yellow squash, also known as yellow summer squash, belongs to the same family as zucchini. With its mild flavor, yellow squash comes in various shapes, and all are perfect for many dishes.
What else could you use in this yellow squash recipe?
You can opt for green zucchini or a mix of green zucchini and yellow squash in this recipe. Adding chopped fresh basil or parsley towards the end of the cooking time would enhance the flavors.
What other cheese could you use in the yellow squash recipe?
If you prefer not to use Parmesan, you can substitute it with Feta, Goat Cheese, Mozzarella, Monterey Jack, or Mexican Blend cheese for a different flavor profile.
How low in carbs is this yellow squash with tomatoes?
This easy yellow squash recipe has 10 net carbs per serving and provides 6 grams of protein.
How to make this Yellow Squash Recipe (with Tomatoes and Parmesan):
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Cut up half a large onion and mince fresh garlic, or use minced garlic from a jar if you prefer.
- Cut cherry tomatoes in half.
- Cut the yellow squash in half or quarters, and then into slices.
- Heat the olive oil in wok or large non-stick pan over medium-high heat and saute the onion for 2-3 minutes, then add the garlic and cook about another minute.
- Add the squash pieces and cook 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 yellow squash with salt and fresh ground black pepper, add Parmesan cheese, remove from heat and serve immediately!
Make it a Low-Carb Meal:
This yellow squash recipe would pair well with any of these main dishes:
Want more ideas for zucchini or summer squash?
Explore the Summer Squash recipe index for more carb-conscious recipes featuring yellow summer squash or zucchini.
Ingredients
- 1 T olive oil, divided (or slightly more, depending on your pan)
- 1/2 small yellow onion, diced
- 4 garlic cloves, finely minced (or to taste)
- 2 medium yellow summer squash
- 1 cup cherry tomato halves
- salt and fresh ground black pepper to taste
- 1/2 cup finely grated Parmesan cheese (more or less to taste)
Instructions
- Diced onion, mince 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 over medium-high heat 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 squash, 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.
Notes
Recipe created by Kalyn’s sister Val.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 132Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 375mgCarbohydrates 13gFiber 3gSugar 6gProtein 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
