Garlic Summer Squash Saute with Mushrooms, and Cherry Tomatoes

To kick off the start of summer, I planted my own container vegetable garden on my patio. I have two yellow squash plants growing wildly, and I’m hoping to be able to harvest some soon. My tomato plants, as one might expect, are taking over the garden, filled to the brim with fresh fruit and flowers. I have so many ripe cherry tomatoes that I just have no idea what to do with.

But I figured, why not saute the yellow summer squash with my cherry tomatoes for a healthy side dish? Simple, easy and so delicious. I will definitely be making more of this yellow squash recipe as the summer continues, and my garden needs harvesting.

Healthy Vegetarian Super, Summer Yellow Squash Saute recipe

The cherry tomatoes come from my garden, but the yellow squash, mushrooms and garlic come from the grocery store. Very close to being home grown. This squash recipe took me about 10 minutes to make.

I dished out this garlicky squash recipe over a healthy bed of garlic quinoa and enjoyed it with steak. An incredibly filling meal, and very easy to make. I love easy recipes, don’t you?

Summer Squash Saute over quinoa

This is a summer squash recipe for one or two people, but it’s easily doubled and tripled. Super easy to make as a side dish for a weekday supper.

Garlic Summer Squash Saute with Mushrooms, and Cherry Tomatoes

Prep Time: 5 minutes

Cook Time: 10 minutes

Serving Size: 1-2

Garlic Summer Squash Saute with Mushrooms, and Cherry Tomatoes


  • 1 Small Yellow Squash, Sliced
  • 7 Cherry Tomatoes, Whole
  • 4 Button Mushrooms, Sliced
  • 4 Garlic Cloves, Roughly Chopped
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon of Italian seasoning
  • 1 Teaspoon of Garlic Powder
  • Sea Salt, To Taste
  • Cracked Black Pepper, To Taste


In a skillet, heat the olive oil over medium-high heat.

Add the squash, cherry tomatoes, mushrooms, and garlic.

Season with the Italian seasoning, garlic powder, salt and pepper.

Cook, stirring frequently until the vegetables are tender, about 10 minutes.

If the cherry tomatoes have not popped, cover and continue cooking until they do.

Turn off the heat and serve warm. Season with more salt and pepper, if desired.


Season with salt and pepper and serve warm or at room temperature.

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