Summer Squash Skillet

This squash Parmesan skillet has only a few simple ingredients and tons of flavor: yellow squash, zucchini, garlic and canned tomatoes bubble together until tender, then are covered in a layer of melted Mozzarella and a sprinkle of Italian herbs. This is a straightforward one-pan dish that works as a hearty side or a simple vegetarian main.

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Why this works

Yellow squash and zucchini are two of the most forgiving vegetables. They don't need babysitting, they don't get mushy at the first sign of heat, and they absorb whatever flavor you throw at them without complaint. Canned tomatoes can do the sauce work for you and a blanket of melted mozzarella finishes the whole thing in a way that feels vaguely impressive for a weeknight.

From a hormone standpoint, this skillet is earning its place on your plate. Zucchini and yellow squash are low-starch and high-water, meaning they won't spike your blood sugar and then leave you face-down on the couch by 8 p.m. Olive oil supports estrogen metabolism and keeps systemic inflammation from quietly running the show. Canned tomatoes are a reliable source of lycopene, a carotenoid linked to hormone detox pathways that the perimenopausal body genuinely needs. The mozzarella adds calcium and a protein floor. If you want to build that protein ceiling a little higher, add a fried egg on top or stir in a can of white beans before the cheese goes on.

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Ingredients:

• 2 tbsp (30 ml) extra virgin olive oil

• 2 cloves garlic, minced

• 2 medium yellow squash (300 g), cut into rounds and halved

• 2 medium zucchini (200 g), cut into rounds and halved

• 1 can (794 g / 28 oz) diced or crushed tomatoes

• 1 tbsp (3 g) Italian seasoning

• ¼ tsp (1.5 g) salt

• ½ tsp (1 g) ground black pepper

• 1 cup (113 g) shredded mozzarella cheese

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How to make this

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and let it cook for about one minute, until it smells like garlic is supposed to smell and not like regret.

2. Add the yellow squash and zucchini. Cook for four to five minutes, stirring occasionally, until they start to soften and pick up a little color at the edges.

3. Add the tomatoes, Italian seasoning, salt, and pepper. Stir everything together and let it simmer uncovered for eight to ten minutes. You want the liquid to reduce slightly so you have a saucy skillet and not a soup situation.

4. Scatter the mozzarella evenly over the top. Cover the pan with a lid and let the cheese melt for two to three minutes. Serve.

Real talk: Canned tomatoes for the win

Canned tomatoes are a shortcut and also a strategy. San Marzano or no-salt-added diced tomatoes will give you the best flavor here, but use whatever is in your pantry because the whole point is simplicity. If your squash is releasing a lot of water partway through cooking, just give it a few extra minutes uncovered before the cheese goes on.

This works as a side next to grilled chicken or fish. It also reheats exceptionally well, which means tomorrow's lunch is already handled.

Storage and reheat

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium-low heat with a splash of water to loosen things up, or microwave covered in two-minute intervals until heated through.

Frequently Asked Questions (FAQ’s)

• Can I use just one kine of squash?

  Either works. If you only have zucchini, use all zucchini. If you only have yellow squash, same answer. The flavor difference is subtle enough that no one at your table will notice

• Can I make this vegan?

  Skip the mozzarella and top with nutritional yeast or a dairy-free shredded cheese. The tomato-squash base is already completely plant-based.

• Can I add more vegetables?

  Absolutely. Spinach wilts in beautifully during the last two minutes of simmering. Sliced mushrooms can go in with the squash. Diced bell pepper works if you have one that needs to be used.

• Is one can of tomatoes enough liquid?

  For four servings, yes. If want a saucier result, add a half cup of vegetable broth.

Before You Go

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

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Summer Squash Parmesan

Servings: 4

Author: Melissa

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This Summer Squash Parmesan recipe with yellow squash, zucchini, tomatoes, 2 cheeses and a sprinkling of Italian herbs, was inspired by eggplant parmigiana. This is not only a lovely side dish for grilled or roast chicken, it is delicious served as a vegetarian main with a side of crusty bread

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced, or 1 teaspoon dried garlic powder
• 1 can (28 oz) diced or crushed tomatoes
• ½ teaspoon each salt and ground black pepper
• 1 Tablespoon Italian seasoning or 1 teaspoon dried basil
• 2 medium yellow squash (crookneck), cut into rounds
• 1 medium zucchini (courgette), cut into rounds
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese, optional

Instructions

1. In a 12-inch skillet over medium heat, heat the olive oil. Add the zucchini, garlic and Italian seasoning and sauté until the squash is softened, about 5 minutes. Add ⅔ of the tomatoes and ½ tsp each salt and pepper, stir gently to combine. Cover with a lid or a square of aluminum foil and simmer, stirring occasionally, for 20 minutes or until the squash is fork tender.
2. Top with the mozzarella and remaining tomatoes and sprinkle with the Parmesan. Cover again and cook, without stirring, until the juices are bubbling and the cheese is melted, about 7 minutes.
3. Serve warm or at room temperature.

Notes

MELISSA’S TIPS AND TRICKS

• For more depth of flavor, you can slice and grill the squash which gives the squash lovely hatch marks and the dish a lightly smoked flavor enhancer
• If you don’t have a lid to fit your pan, use a square of aluminum foil
• It doesn’t matter if you cut the squash in long slices, rounds or rounds cut in half, do whatever fits in your skillet as long as it’s easy to stir when needed
• You could also include eggplant (aubergine) if you have it and you can’t go wrong with a sliced, roasted red pepper from a jar if you have room for it in the skillet
• Another option is to add a few “no-cook” lasagna noodles when you first add the tomato sauce for a vegetarian skillet lasagna! It might require adding a little water for the noodles to absorb. Again, make sure you have room in your skillet or make adjustments with the amount of squash used to account for the lasagna noodles. Break up the noodles if, needed.

Nutrition Facts

Calories

235

Fat (grams)

16 g

Sat. Fat (grams)

6 g

Fiber (grams)

4 g

Net carbs

11 g

Sugar (grams)

8 g

Protein (grams)

12 g

Sodium (milligrams)

427 mg

Carbs (grams)

15 g

Cholesterol (grams)

28 mg

Calcium

276 mg

Folic Acid

0 µg

Iron

3 mg

Magnesium

58 mg

Potassium

744 mg

Vitamin B12

1 µg

Vitamin C

35 mg

Vitamin D

0 µg

Vitamin E

3 mg

Vitamin K

24 µg

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

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Summer squash, yellow squash, zucchini, parmesan, mozzarella, vegetarian, side dish, skillet

Side Dishes, Vegetarian, Gluten-Free

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