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…
- 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!
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.
Summer Squash Sauté (Vegan & Oil-Free)
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.
- 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
Ingredients
- 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
- 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.
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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The Summer Squash Sauté recipe is excellent. I made the oil free balsamic dressing several days ago, knowing I was soon going to make this recipe. It is an excellent salad dressing as well as great on this recipe. The only change I would make the next time is to add a can of beans (or homecooked if I have some ready). I highly recommend this recipe!
So simple and delicious and fulfilling, i added some red pepper flakes and squeezed a half lemon over the pan before plating. Ate it with some air fried sweet potato chips as a scooper. Perfect crispy / soft combo. Def a staple like all your recipes : ) Thanks!
Made this for a light lunch. It was fantastic. I used fresh spinach and basil. Cherub tomatoes, yellow squash and zucchini we also added black olives.i could taste the fresh vegetables it was so so good!! The dressing was very good too.
I made this tonight and it was so delicious! I did add in some cremini mushrooms. The dressing was amazing! Will definitely be making this again! Thank you for a great recipe!
Awesome! And, you can never go wrong with mushrooms.
Made this tonight..so good!! Thank you for this wonderful, easy, healthy recipe!
Simply delicious!
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.
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!
Very good tasting. A great way to use summer squash and tomatoes from the garden. Loved the dressing.
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.
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!
We had this last night. Delicious. Love the balsamic dressing.
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.
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?
3 or 4 months at least.
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!
oops, sorry, SHANE!
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
This looks wonderful! Would it be freezable?
Yes, you can totally freeze after sauteeing.