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    Summer Squash Sauté

    Jump to Recipe·Print Recipe

    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.

    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.

    Table of Contents

    • Healthy Yellow Squash and Zucchini Recipe
    • How To Make Summer Squash Sauté
    • More Healthy Summer Side Dishes
    • Summer Squash Sauté (Vegan & 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.

    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.

    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

    • Tomato Cucumber Salad (No Oil)
    • Vegan Potato Salad
    • Easy Sautéed Kale
    • Vegan Macaroni Salad
    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.

    I hope you enjoy this Summer Squash Sauté. It’s…

    • Quick
    • Easy
    • Full of flavor
    • Oil-free & gluten-free
    • Healthy
    • SO delicious!

    If you want a couple of more zucchini and yellow squash recipes be sure and check out my Vegan Summer Squash Casserole and amazing Vegan Zucchini Bread!

    You can also find more delicious recipes in What’s In Season: Summer Fruits & Vegetables + 35 Recipes!

    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.

    If you try this recipe be sure and let me know! Leave a comment, rate it, and don’t forget to tag a photo #shaneandsimple on Instagram. Peace, grace, and good vibes.

    Print
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    Summer Squash Sauté (Vegan & Oil-Free)

    ★★★★★ 5 from 9 reviews
    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 6 mins.
    • Total Time: 16 minutes
    • Yield: 4 servings 1x
    • Category: Side Dish
    • Method: Sauté
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    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.


    Ingredients

    Scale
    • 1 large zucchini, chopped
    • 1 large yellow squash, chopped
    • 1 cup grape or cherry tomatoes sliced in half
    • 2 tsp. garlic powder
    • ½ tsp. oregano
    • ½ tsp. basil
    • salt and pepper to taste
    • Oil Free Balsamic Dressing
    • Vegan Parmesan

    Instructions

    1. Preheat a large nonstick skillet over medium to medium-high heat.
    2. 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.
    3. 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.
    4. Season with salt and pepper as needed. Sprinkle the top with Vegan Parmesan and a drizzle of Oil-Free Balsamic Dressing. Serve immediately.

    Equipment

    Wooden Cooking Utensils

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    Spatulas

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    Nonstick Skillet

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    Notes

    Nutrition info is for the sauté only without the parmesan. You can find the vegan parmesan info here.

    Nutrition

    • 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

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    Reader Interactions

    Comments

    1. Nancy Berdanier

      January 23, 2023 at 9:59 pm

      Loved this recipe! I did make a change. I do not use non stick pots so I used a small amount of vegetable broth while cooking vegetables to keep them from sticking. My husband thought this was a delicious dish. Thank you.

      Reply
    2. Mary Anne

      September 18, 2022 at 12:31 am

      Made this with garden fresh yellow squash, zucchini, onion and tomato. I was looking for something simple to throw together. Wasn’t expecting this to be so flaverful and delicious! Only had walnuts to make the parmesan, but it worked in a pinch. The balsamic drizzle and vegan parmesan brought all the flavors together. Tossed it with some chickpea spiral pasta…so delicious! Fresh basil would be a great addition. Thx Shane, your recipes never disappoint!

      ★★★★★

      Reply
    3. Valerie

      August 03, 2021 at 3:20 pm

      Very good tasting. A great way to use summer squash and tomatoes from the garden. Loved the dressing.

      ★★★★★

      Reply
    4. Lisa Myers

      June 17, 2021 at 8:15 pm

      Oh my goodness! I can’t believe you got me to thoroughly enjoy squash. I’ve never been a fan of zucchini, and only liked yellow squash if it was swimming in butter. But this was delightful. I sauted an onion before adding the squash. Served it over basmati rice and added a few sliced black olives.

      ★★★★★

      Reply
    5. Marie Nelson

      June 13, 2021 at 12:49 pm

      Delicious!
      I seasoned and sauteed my tomatoes separately and added fresh steamed spinach. I seasoned the squash and zucchini and added an onion but I didn’t add water because I wanted that carmelized browning flavor. The last 2 minutes of the tomatoes I added a few fresh Basil leaves, but removed them when the squash and tomatoes were combined.
      Even with that extra step and ingredients this took no time at all to make.
      A bed of brown rice and it’s dinner.
      Thank you!

      ★★★★★

      Reply
    6. Shellie

      March 22, 2021 at 12:44 pm

      We had this last night. Delicious. Love the balsamic dressing.

      ★★★★★

      Reply
      • Shane Martin

        March 22, 2021 at 3:50 pm

        Thanks, Shellie! Funny thing, I’ve never been a big balsamic guy, but it just works in this recipe. It’s become one of my favorites.

        ★★★★★

        Reply
    7. Marguerite Rooks

      September 14, 2020 at 1:38 pm

      I made this and it was amazing. Can’t wait to make more and freeze some. How long will the balsamic dressing last in the fridge?

      Reply
      • Shane Martin

        September 15, 2020 at 9:49 am

        3 or 4 months at least.

        Reply
    8. Maryo

      September 07, 2020 at 7:46 pm

      I made this with the last zucchini and the last yellow squash from this year’s garden. I didn’t have cherry tomatoes so used Campari tomatoes cut into fourths.
      This is the most delicious summer squash recipe we have tried, and it was easy!
      Thank you Sean and Simple!

      ★★★★★

      Reply
      • Maryo

        September 07, 2020 at 7:47 pm

        oops, sorry, SHANE!

        Reply
    9. Pat

      August 02, 2020 at 6:42 pm

      This was so good. We had it for dinner last night and loved it so much we went to get more ingredients and had it again tonight. We also added a yellow and a red pepper

      ★★★★★

      Reply
    10. Jeanne

      August 02, 2020 at 3:50 pm

      This looks wonderful! Would it be freezable?

      ★★★★★

      Reply
      • Shane Martin

        August 02, 2020 at 10:04 pm

        Yes, you can totally freeze after sauteeing.

        Reply

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