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Summer Squash Medley

Bring all of the colors and freshness from a vegetable garden to your plate with this flavorful side dish!

  • Serving Size: 1/6 of recipe
  • Recipe Makes: 6 servings 
  • 1 tablespoon cooking oil (vegetable, olive or canola oil)
  • 3 yellow summer squash or zucchinis, small and sliced (use 2-4 squash)
  • 1 can diced Italian tomatoes (14.5 ounces)
  • 1/4 teaspoon garlic powder 
  • Salt and pepper to taste (optional)
  • 2 tablespoons Parmesan cheese (grated)*


  1. In large skillet, heat oil for about 1 minute, until bubbling. 
  2. To heated oil, add summer squash and zucchini.
  3. Cook on medium heat until tender for about 10 minutes, stirring often.
  4. Add tomatoes, and simmer for 5 minutes.
  5. Season with garlic powder to taste.
  6. Add salt and pepper, if desired.
  7. Serve warm, topped with Parmesan cheese. 


Nutrition Information: 

One serving of Summer Squash Medley provides

  • 45 Calories, 0.5 g. Fats, 170 mg. Sodium, 8 g. Carbohydrates, 2 g. Fiber, 3 g. Protein  
Allergy Warning: 

This recipe contains milk:

*If you are allergic to milk-based cheese, try soy-based cheese or other dairy free alternative.

Cut Down on Choking: 

For kids 2- 4 years old, serve food in the following ways:

  • Cut vegetables into half-inch pieces.
Recipe Category: