Skillet Garlic-Parmesan Zucchini Squash and Tomatoes

Yield: About 5 servings


  • 1 Tbsp olive oil

  • 1 Tbsp butter
  • 12 oz . zucchini (about 2 medium), diced into 1/2-inch pieces
  • 12 oz . yellow squash (about 2 medium), diced into 1/2-inch pieces
  • 1 1/2 cups grape tomatoes
  • 3/4 tsp Italian seasoning
  • 3/4 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1/2 cup finely shredded parmesan cheese


  1. Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes. Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper). Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 – 5 minutes longer. Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.

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