Cheesy Summer Squash Sauté

Zucchini and summer squash, sautéed with bell peppers, fresh tomatoes, onion, garlic, basil, and served with melted cheddar cheese!

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Photography Credit: Elise Bauer

My mother is the only person I have ever known who can make summer squash taste this good!

Often this time of year gardens are overflowing with zucchini and summer squash. This quick and easy recipe is a great way to use up some of the bounty.

Note that summer squash varies in tenderness, sometimes you need to cook them a little longer, sometimes a little less.

Cheesy Summer Squash Sauté Recipe

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 2 lbs squash and/or zucchini, sliced
  • 1 green bell pepper, seeds removed, sliced
  • 2 smallish tomatoes or one large tomato, peeled and cut into wedges
  • 1/2 yellow onion, peeled and sliced
  • 1 clove of garlic, chopped
  • Olive oil
  • 5 or 6 slices of cheese - jack or cheddar
  • Basil, either dry or chopped fresh
  • Salt and pepper


1 Sauté onions, garlic, squash, and bell pepper: Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor.

As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables.

2 Add cheese: When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

3 Cook the tomatoes: In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some.

4 Combine: After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

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Showing 4 of 24 Comments

  • DAE

    I think ‘sliced’ squash really should say 1/2 slices? If sliced too thin it will be mushier, however it still tasted great! I love this recipe. It’s the only yellow squash recipe I will use and eat yellow squash! Great recipe, thank you!

  • Elisha

    I wish mine browned, instead, it turned straight to liquid with no chance. However, I went on with the recipe and it did turn out great … just more like a soup instead. :) I’ll try it again sometime. Thanks for the recipe!

  • Claire

    Made this for dinner tonight and it was absolutely delicious!
    Followed the recipe exactly except I used a couple handfuls
    of shredded cheddar cheese instead of slices.
    Your directions were perfect! What a great way to use up some
    of our home grown vegetables.
    This is definitely a “keeper”! I will be making this often.
    Thanks for sharing and give your Mom a hug for coming up
    with such a wonderful recipe!

  • Jeri

    I needed a good recipe for the very last of our yellow squash. This was perfect. And so quick and easy on a hot day! Don’t you love it when you have all the ingredients to make something?! Thank you!

  • Cathy

    I had all of these veggies straight from my garden and was very happy to come across your recipe. It was easy, quick and was a HUGE hit! Next time I might cook it in a cast iron skillet to try to brown it more, but otherwise it was soo good!
    Thank you for posting!

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