Cheesy Summer Squash Sauté

Quick and EasyLow CarbVegetarianZucchini

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

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.

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Cheesy Summer Squash Sauté Recipe

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


  • 2 pounds summer 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
  • Extra virgin 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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27 Comments / Reviews

No ImageCheesy Summer Squash Sauté

Did you make it? Rate it!

  1. Lesia

    Hi. Can you freeze this and for how long? Thanks!

    Show Replies (1)
  2. 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!


  3. 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!

  4. Ryan

    Great dish. Instead of the tomatoes I poured some tomato sauce over the dish. Will definitely make again.


  5. Michelle Honey

    Hi, I wanted to throw out the suggestion, since the blog author mentioned looking for ways to use up an abundance of summer squash, for those of us who have diabetes, or those who just want to reduce their carb intake, slicing zucchini thinly and using it in place of pasta, is a great way to enjoy the various pasta sauces and reduce or remove the high carb noodles. You do not boiling them like noodles, I make the sauce have it all ready and right before I’m ready to serve, I have a little olive oil, very little, in a pan, pretty hot, not smoking, and quickly stir fry the strips of squash, not to cook fully, just to cook enough to soften them, and make them hot to match the sauce. It is really a great way to enjoy ‘pasta’ and keep one’s blood sugar in the safe zone.

    This bread recipe sounds yummy and I may try it to take to share a work for those who are able to eat flour. Thanks for great recipe ideas.

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