Sautéed Zucchini and Tomatoes

Sautéed Zucchini and Tomatoes is a simple sauté of zucchini, tomatoes, bell peppers, celery, and onions, and herbs; a perfect side dish to any meal.

My grandmother called this dish “squash.”

When asked ‘what’s for dinner’, if she said squash, it was this dish. But there was never any reason to ask if she made this dish because when she made it, the entire house was filled with its aroma.

This recipe is far from fancy. A few simple ingredients and you’re on your way to enjoying this Italian squash side dish.

Now I should tell you that when my family share recipes, there are no exact measurements or proportions.

Italian style squash

To make this recipe you’ll need:

• Zucchini
• Canned tomatoes
• Celery
• Onions
• Green bell pepper
• garlic
• Oregano
• Olive oil
• Salt/Pepper
• Parmesan cheese (optional)

Should I use fresh or granulated garlic?

In my family, garlic in a recipe usually means granulated garlic. Rarely does anyone go through the effort to use the fresh stuff.

Sometimes I use fresh, sometimes granulated. It just depends on what I am making, and to be perfectly honest, how lazy I am at the moment.

I know professional chefs would skewer me for using granulated in anything outside a dry rub blend, but I’m not a professional, hehehehe.

This recipe works well with either.

Making sautéed zucchini and tomatoes

I love using my trusty cast iron skillet for this recipe. I love how evenly it heats. I also love how hot it gets, making this a pretty quick recipe to whip up. Plus if I’ve kept the seasoning up properly, I don’t need oil to sauté the vegetables.

Get the skillet hot, and start with the hard vegetables; the onions, celery, and bell pepper. They take a bit longer than the zucchini to cook, so I like to give them a head start.

Once they begin to soften, add the zucchini and garlic. Cook until the zucks begin to soften.

Pour in the tomatoes with its juice and add the oregano. Bring it all to a high simmer so it will reduce a bit, then cook it on low.

My grandma made this dish earlier in the day, allowing it to sit on the stove for hours and reheated it right before dinner. Food safety will tell you not to do this, but I often do. This allows the flavors to really come together.

What to serve with Italian squash and tomatoes?

While this recipe is my Italian grandmothers and does have an Italian flavor profile, it really goes well with so many entrees.

• Moroccan Spiced Grilled Steak
• Creamy Pepperoncini Chicken
• Italian Meatballs
• Slow Cooker Italian Short Rib Ragu
• Gorgonzola Stuffed Bacon Wrapped Chicken
• Bruschetta Stuffed Chicken
• Sweet Tea Brined Grilled Chicken
• Balsamic Glazed Pot Roast

Thank you for sharing!