Savor the season: from garden to plate, a recipe for zucchini, tomato, yellow squash bliss

Summer is a season of abundance, when gardens overflow with fresh and vibrant produce. Among the most versatile vegetables are zucchini, tomatoes, and yellow squash, which can be combined to create a delectable dish that captures the essence of the season. This zucchini tomato yellow squash recipe is an easy and flavorful way to showcase these ingredients, resulting in a side dish or main course that will impress your family and friends.

Ingredients

For the vegetables:

• 2 medium zucchini, sliced into half-moons
• 2 medium tomatoes, diced
• 1 medium yellow squash, sliced into half-moons
• 1 small onion, chopped
• 2 cloves garlic, minced

For the sauce:

• 1/2 cup chicken broth or vegetable broth
• 1/4 cup white wine (optional)
• 1/4 cup heavy cream (optional)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Step 1: Prepare the vegetables

Wash and slice the zucchini, tomatoes, and yellow squash. Chop the onion and mince the garlic.

Step 2: Sauté the vegetables

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened. Add the garlic and cook for another minute until fragrant.

Step 3: Add the vegetables and broth

Add the zucchini, tomatoes, and yellow squash to the skillet. Cook for 5-7 minutes, or until the vegetables begin to soften. Stir in the chicken broth or vegetable broth.

Step 4: Simmer and reduce

Bring the mixture to a simmer and cook for 15-20 minutes, or until the liquid has reduced by about half.

Step 5: Add the sauce (optional)

If desired, stir in the white wine, heavy cream, oregano, salt, and pepper. Cook for an additional 5 minutes, or until the sauce has thickened.

Variations

• Italian-inspired: Add a sprinkle of Parmesan cheese and fresh basil for an Italian twist.
• Spicy: Add a pinch of red pepper flakes for a touch of heat.
• Creamy: Stir in an extra 1/4 cup of heavy cream for a richer sauce.
• Grilled: Grill the vegetables instead of sautéing them for a smoky flavor.

Serving Suggestions

• Serve the zucchini tomato yellow squash recipe as a side dish with grilled chicken or fish.
• Top it over pasta or rice for a hearty main course.
• Spread it on a toasted baguette for a flavorful appetizer.

Health Benefits

This zucchini tomato yellow squash recipe is not only delicious but also packed with nutrients. Zucchini and yellow squash are low in calories and high in fiber, making them a great choice for weight management. Tomatoes are a rich source of antioxidants, including lycopene, which has been linked to reduced risk of heart disease and cancer.

Tips

• For a more vibrant color, use a combination of yellow and green zucchini.
• If you don’t have white wine, you can substitute with an additional 1/4 cup of chicken broth or vegetable broth.
• Don’t overcook the vegetables. They should be tender but still retain a slight crunch.

FAQ

Q: Can I use frozen vegetables for this recipe?

A: Yes, you can use frozen vegetables, but they may need to be thawed and drained before using.

Q: How can I store this dish?

A: Store the zucchini tomato yellow squash recipe in an airtight container in the refrigerator for up to 3 days.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time and reheat it when ready to serve. Allow the dish to cool completely before storing it in the refrigerator.