Summer Squash Medley

Bring all of the colors and freshness from a vegetable garden to your plate with this flavorful side dish!


  • 1 tablespoon cooking oil (vegetable, olive or canola oil)
  • 3 yellow summer squash or zucchinis, small and sliced (use 2-4 squash)
  • 1 can diced Italian tomatoes (14.5 ounces)
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste (optional)
  • 2 tablespoons Parmesan cheese (grated)*


  1. In large skillet, heat oil for about 1 minute, until bubbling.
  2. To heated oil, add summer squash and zucchini.
  3. Cook on medium heat until tender for about 10 minutes, stirring often.
  4. Add tomatoes, and simmer for 5 minutes.
  5. Season with garlic powder to taste.
  6. Add salt and pepper, if desired.
  7. Serve warm, topped with Parmesan cheese.

 Allergy Warning:

This recipe contains milk:

*If you are allergic to milk-based cheese, try soy-based cheese or other dairy free alternative.

 Cut Down on Choking:

For kids 2- 4 years old, serve food in the following ways:

  • Cut vegetables into half-inch pieces.