What's for Dinner: Italian Summer Squash and Tomatoes

If you have a garden with abundant summer squash, or a friend/neighbor/relative who likes to gift you with their bounty, here's a simple and healthy side dish idea for you.  This recipe is very forgiving; I like to use both the zucchini and the yellow crookneck squash because it's more colorful.

Summer squash, onions and garlic getting nicely browned.

Recipe: Italian Summer Squash and Tomatoes
2 small zucchini squash ( 6-8 inch), sliced lengthwise in quarters then chopped
1 small crookneck squash, sliced lengthwise in quarters, then chopped
1/2 sweet onion, chopped
2 to 4 cloves garlic, chopped
1 tablespoon olive oil
1 15-ounce can diced tomatoes
1/2 to 1 teaspoon Italian seasoning
salt and pepper to taste

In large non-stick pan, sauté the summer squashes in olive oil over medium-high heat for about 5 minutes. Add the onions and garlic and continue the sautéing. When everything is getting slightly browned, add the diced tomatoes and Italian seasoning. Heat through for about 2 minutes, then serve.

Finished dish.

Serves about 6 people as a side (for us it's 4 servings because we really like vegetables).  We had this with a small steak and leftover broccoli salad.

Nutritional information per serving:  66 calories, 2 grams protein, 2 grams fat, 9 grams carbohydrate, 2 grams fiber, 0 milligrams cholesterol, 104 milligrams sodium.