Summer Squash and Tomatoes with Basil

While it is true that 90% of the summer squash we are growing are becoming noodles, the rest are gracing our plates in side dishes like this.

I’m making lots of simple and flavorful preparations that don’t take very long to either prep or cook and highlights the ingredients.

This dish is a direct inspiration from our summer garden as we are growing all of the main ingredients (squash, tomatoes and basil). It’s something I have taken to making on days where my harvest of these ingredients is especially abundant and I have a feeling many of you out there who have gardens are in the same predicament.

It’s Vegan, naturally Gluten Free and loaded with flavor. While I think this is best served fresh, it still makes a nice side dish reheated and if you have some excellent quality aged balsamic vinegar on hand, a thin drizzle right before serving is awesome!

MORE SUMMER SQUASH RECIPES:

• Low Carb Cheeseburger Stuffed Squash
• Zucchini and Squash Casserole
• Low Carb Sausage and Peppers

Did you make this recipe? Please give it a star rating below!

Summer Squash and Tomatoes with Basil

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

 

Summer Squash and Tomatoes with Basil

Course: Sides

Cuisine: American

Keyword: Summer Squash and Tomatoes with Basil

Servings: 4 servings

Calories: 104 kcal

Author: Alyssa Brantley

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds summer squash quartered and cut into 1/4" thick pieces
• 3/4 teaspoon kosher salt divided
• 10 to 12 turns freshly ground black pepper
• 3/4 pound ripe tomatoes cut into bite sized pieces
• handful fresh basil leaves cut into chiffonade

Instructions

To Prepare:

1. Clean squash, quarter and slice into 1/4" thick pieces.

   

2. Cut tomatoes into bite sized pieces, removing any hard white cores. You do not have to remove the seeds unless you are using large beefsteak type tomatoes.

   
3. To chiffonade the basil leaves, lay the leaves flat in a pile, roll them from top to bottom and then thinly slice across the "roll". Here is a great tutorial.

To Cook:

1. Heat a large frying pan over medium heat. Once hot add oil, squash and 1/2 teaspoon of the kosher salt along with freshly ground black pepper.

   
2. Cook, stirring occasionally, for 8 to 10 minutes until squash are beginning to look translucent and fork tender.

3. Add tomatoes, remaining 1/4 teaspoon of kosher salt and cook an additional 3 to 4 minutes, stirring frequently.

   
4. Remove from heat, stir in basil, adjust salt and pepper to taste, serve immediately and Enjoy!

Nutrition Facts

Summer Squash and Tomatoes with Basil

Amount Per Serving

Calories 104 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 443mg19%

Potassium 647mg18%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 5g6%

Protein 2g4%

Vitamin A 1050IU21%

Vitamin C 40.6mg49%

Calcium 34mg3%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.