Pan-Cooked Summer Squash With Tomatoes and Basil Recipe (2024)

This is so Italian,and so very good and delicious ... a quickie if ever there was one. Sometimes I add a bit of coursely chopped onion and just a small bit of sweet diced red pepper or added flavor. The only thing I do different is to saute the aromatics first then add the Zucchini, then the tomatoes ... same results I would think. I do this up in a large batch to serve first as a side and then over spaghetti or linguini, or even some other mini macaroni.

Made this last night with roast chicken = WONDERFUL! BUT, I did not make thin zucchini slices, nor did I seed or peel the tomatoes. I did cover the skillet, towards the end, but made sure the zucchini still had a bit of crunch.

I didn't peel, seed, or box-grate the tomatoes. Why wate good fiber? I took big fat garden tomatoes that were starting to get really mushy and diced them finely. It took longer to cook them down, more like 15 minutes. I used both zucchini and yellow squash. It was fantastic. We had it as a side with trout. You could easily add pasta and parmesan and make this a main dish.

My Italian mother made this recipe. She would gather the zucchini and tomatoes from the garden and make. Sometimes she would add a little bit of grated cheese. Declicious

Lord. For something so simple this is fantastic. Let those tomatoes reduce longer than you dare. A really good Summer dish.

I make my own variation: cut zucchini using a roll cut so they are chunky. Sauté in pan with EVOO, slivered garlic, salt and pepper, tossing to brown all sides. Add halved cherry tomatoes, some oregano and basil (dried or fresh) until heated through and serve. This way the zucchini is cooked through but still has some bite.

I think the suggestion of shaved parmesan when serving is the best for this, without changing the recipe.

Four adults and one nine year old boy all loved this side dish and went back for seconds. I seared the zucchini and yellow summer squash in batches to make sure that every piece was well browned, to add that nutty taste to the zucchini. I probably used less tomato because even farmers' market tomatoes here are not very good yet this year; also because I wanted the zucchini to shine. Good warm, and good the next day at room temperature.

Grated fresh from the garden Roma tomatoes and sliced fresh zucchini. Made as directed with homegrown garlic and basil. Added a bit of pasta cooking water from the homemade spinach fettuccine that I served it with. Served alongside a salmon filet.

Add grated parmesanUse cucuzza squash

Summer on a plate! As others have said, it would be an excellent main course with pasta or maybe with some Italian sausage slices simmered in it. Grated cheese or a mozzarella slice would be tasty additions, too.

I pledged to do anything other than make zucchini bread with this year’s bumper crop. This recipe should make it easy to achieve my goal. I sliced the zucchini (and summer squash) in thick coins so they kept a little bite when cooked, added a few squirts of store-bought balsamic glaze to the sauce, and then finished the whole plate off with grated parm. The result was marvelous.

We used this as a pasta topping Anne it worked really well. We just added enough tomato sauce to moisten it and it was delicious.

I chopped the first ripe, juicy tomato of the season and set it aside lightly salted. No box grating, seeding. The marinate did the job while the zucchini was sautéed according to the text. Chopped tomatoes, all agree, take more time to reduce to sauce, Red pepper flakes, of course. I could use all the accolades already laid on by 30 commenders- and counting. Ah! Basil, basil, basil! Summer, summer, summer!

We served this over fresh fettuccine and it was wonderful, a full summer flavour. A little parmesan to taste at the table, and oh my!

I made a number of changes (used amounts of tomato and squash I had on hand, substituted pesto for basil, added onion and fennel, and roasted it rather than sautéed), so I won’t comment on taste (though it was amazing). I do, however, want to report that roasting at a relatively low temperature made the texture perfect and the whole thing easier than sautéing. I convection roasted at 350F for about a half hour, then turned off the oven and let it sit about 20 minutes more. Perfectly done.

Definitely need to cook the tomatoes down for longer before adding the zucchini back into the recipe. As another poster says, cook 'em down as much as you dare.

Take out seeds

Not great

I added pasta, but I wish I would have left it alone.

Very good - will make this again. The fresh basil and tomatoes really make this dish. A pinch or two of crushed red pepper adds some zip if you want it.

Loved it! Used a combination of yellow and delicate squash. Added feta when reheated for a lunch entree.

Good, used quartered cherry tomatoes,small shallot, no garlic and didn't remove zucchini from pan.