Squash and Zucchini With Hot Peppers and Herbs

Name: Squash and Zucchini With Hot Peppers and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small yellow squash, about 2 pounds; 6 small zucchini, about 2 pounds; 8 ripe plum tomatoes, about 1 1/2 pounds; 4 tablespoons olive oil; 2 cups coarsely chopped onions; 1 tablespoon finely chopped garlic; 1 teaspoon finely chopped jalapeno peppers; 4 sprigs fresh thyme, broken into 1/2-inch lengths, or 1 teaspoon dried; 1 bay leaf; Salt and freshly ground pepper to taste; 2 tablespoons chopped fresh basil

Servings: persons

4 small yellow squash, about 2 pounds
6 small zucchini, about 2 pounds
8 ripe plum tomatoes, about 1 1/2 pounds
4 tablespoons olive oil
2 cups coarsely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon finely chopped jalapeno peppers
4 sprigs fresh thyme, broken into 1/2-inch lengths, or 1 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh basil

1
Trim and cut the yellow squash and zucchini into 1/4-inch slices.
2
Cut the tomatoes into 1-inch cubes.
3
Heat the oil in a large skillet and add the zucchini and yellow squash.
4
Cook over high heat, stirring gently, until cooked but still firm, about 5 minutes.
5
Add the onions, garlic and jalapeno peppers and toss to blend.
6
Add the thyme, bay leaf, tomatoes, salt and pepper.
7
Stir to blend and cook, tossing and turning, about 5 minutes.
8
Add the basil and stir.
9
Remove the bay leaf and serve hot.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 small yellow squash, about 2 pounds, 6 small zucchini, about 2 pounds, 8 ripe plum tomatoes, about 1 1/2 pounds, 4 tablespoons olive oil, and more.

Yes, Squash and Zucchini With Hot Peppers and Herbs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!