Thursday, September 10, 2015

Summer Squash with Tomatoes, Onion, and Dill

Look, just as I promised - it's not a salad! Instead, we have this simple, delicious side dish of yellow summer squash cooked with red onions, tomatoes, and fresh dill. We ate this as part of a fairly elaborate dinner of noochy kale, stuffed zucchini, and rice pilaf (recipes for the latter two to follow), but if you add chickpeas or white beans it's easily a main course, especially with a salad and/or some good bread thrown in to round things out.

Summer Squash with Tomatoes, Onion, and Dill
~ 1 tbsp. extra virgin olive oil
~ 3 yellow summer squash, sliced into ¼" half-moons
~ 1 red onion, rough dice
~ 1 cup grape or cherry tomatoes, quartered
~ Salt and pepper
~ ¼ - ⅓ cup chopped, fresh dill

~ Place a large, nonstick skillet on medium-high heat and coat generously with cooking spray. Add the summer squash in batches and cook for about 3-5 minutes on each side, until just starting to char. Remove each batch from the pan and repeat with the rest of the squash.
~ When all the squash has been cooked, add the olive oil to the skillet and cook the onion for 5 minutes; stir in the tomatoes and cook about 3 minutes more.
~ Return the cooked squash to the pan along with ½ tsp. kosher salt, a few grinds of black pepper, and the fresh dill.
~ Stir well, remove from heat, and serve hot or at room temperature.


  1. totes gonna make this with the abundance of yellow squash and tomatoes in my garden right now.

    1. I hope you like it! We've been inundated with yellow and green summer squash (I'll be posting a stuffed zucchini recipe later this week) and this is an easy, fast, and yummy way to make use of it.