This vegan Summer Squash Sauté is healthy, delicious, and so easy to make. It’s made with yellow squash, zucchini, cherry tomatoes, and vegan parmesan in one skillet. And, it’s completely oil-free.
Healthy Yellow Squash and Zucchini Recipe
I love visiting my in-laws during the summer months. My father-in-law has a big garden and we always get to reap the benefit of all his labors. Recently, he sent us home with a big box of summer squash and tomatoes. So, I decided to turn them into this amazing summer side dish. And, I couldn’t be happier with the results.
If you have been looking for easy recipes with summer squash I have no doubt you will love this vegan Summer Squash Sauté. It’s simple, fast, healthy, full of flavor, and oil-free! And, it’s sure to become one of your favorite side dishes.
How To Make Summer Squash Sauté
Start by preheating a nonstick skillet over medium heat. Then, once the pan is ready sauté the chopped zucchini and yellow squash with 1-2 tablespoon of water. Occasionally stir and let the squash cook for a few minutes until its tender.
Then, add the tomatoes, garlic powder, oregano, and basil. Let everything cook until the tomatoes start to break down just a bit. It should only take a few minutes. This dish is not only delicious, but beautiful and bright.
Once the squash is finished cooking sprinkle the top with some Vegan Parmesan and lightly drizzle with my Oil-Free Balsamic. This step is optional, but I would highly recommend you do it. It brings this summer squash sauté to life. Trust me!
More Healthy Summer Side Dishes
I hope you enjoy this Summer Squash Sauté. It’s…
- Full of flavor
- Oil-free & gluten-free
- SO delicious!
You can also find more delicious recipes in What’s In Season: Summer Fruits & Vegetables + 35 Recipes!Print
This Easy Vegan Summer Squash Sauté is healthy, delicious, and so easy to make. It’s made with yellow squash, zucchini, cherry tomatoes, and vegan parmesan in one skillet. And, it’s completely oil-free.
- Preheat a large nonstick skillet over medium to medium-high heat.
- Once the pan is ready add the squash and zucchini and cook for 2-3 minutes. Stir occasionally and add 1-2 tablespoon of water at a time if necessary to prevent sticking.
- Add in the tomatoes and sprinkle with the garlic powder, oregano, and basil. If the pan is dry add a little more water to sauté, gently stir, and cook for another 3-4 minutes. You want to cook the dish until the zucchini and squash are tender and the tomatoes look like they’re about to pop.
- Season with salt and pepper as needed. Sprinkle the top with Vegan Parmesan and a drizzle of Oil-Free Balsamic Dressing. Serve immediately.
- Serving Size:
- Calories: 40
- Sugar: 5.1 g
- Sodium: 15.8 mg
- Fat: 0.6 g
- Carbohydrates: 7.7 g
- Fiber: 2.3 g
- Protein: 2.6 g
- Cholesterol: 0 mg