Tomatoe  Squash Melody Recipe

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tomatoe squash melody

diana angell


This is a great way to utilize the summer bounty of squash and tomatoes. I have even added fresh corn cut off the cobb to the first step when I had just 1 ear of corn left over.

pinch tips: How to Shuck, Cook, and Cut Corn


4 to 6


15 Min


15 Min




1 medium
zucchini squash cut in 1 inch chunks
1 medium
yellow crooked neck squash cut in 1 inch chunks
1 large
onion diced
2 to 3 large
ripe tomatoes large dice skin and all
1 to 2 dash(es)
garlic and herb seasoning
1 to2 tsp
butter or maragarine
1 tsp
chopped fresh rosemary
1 tsp
chopped fresh basil
salt and pepper to taste

Directions Step-By-Step

melt butter in a saute pan then add the squash chunks and saute on medium to high heat until it starts to lightly brown
add the onion saute 1 to 2 minutes then add tomatoes and garlic an herb seasoning. Add addition butter to pan if necessary. Continue to saute mixture until the tomatoes start to break down and release their juices.
Add the fresh herbs and turn heat to low Stir to mix in herbs evenly. Cover pan and cook another 3 to 4 minutes or until squash is tender to taste. Add salt and pepper to taste at this time. Serve as a side to seafood , beef or pork. This is good hot or at room temperature

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy