Low Carb Summer Squash and Tomato

When the garden starts giving more than you know what to do with, this is one of my favorite ways to use it up.

I absolutely love the freshness of this dish. During the summer, I’m always looking for new ways to use up garden vegetables while keeping meals light, simple, and full of flavor.

This squash and tomato skillet is one of those recipes that just works. It’s incredibly versatile, you can serve it as a quick side dish or turn it into a full meal by adding your favorite protein. I’ve piled it over fried fish (one of my favorite ways to enjoy it), and I’ve also tossed in rotisserie chicken or seasoned ground beef when I need something fast and satisfying.

It’s filling without being heavy, which makes it perfect for warm summer nights. Plus, it comes together quickly, so you’re not stuck in the kitchen when you’d rather be outside.

If you’re not worried about carbs, you can easily add cooked pasta to make it a little more substantial. And like most simple vegetable dishes, you can adjust the seasoning and spice level to fit your taste.

Bright tomatoes, tender squash, and just the right amount of seasoning… every bite tastes like summer.

Low Carb Summer Squash and Tomatoes

2 small yellow Squash, halved and sliced

2 small Zucchini, halved and sliced

1 medium Red Onion, sliced or chopped

1/2- 1 lb fresh Asparagus, broken into pieces

1 14oz diced Tomatoes

1 10oz can Rotel tomatoes and green peppers, original or mild

I tsp Basil

1 tsp Oregano

1 tsp Parsley

¼ cup Water

Salt and Pepper to taste

*Optional: 1 TB Cornstarch slurry

1. In a saucepan combine squash, zucchini, red onion, and water.  Bring to a low boil and simmer till slightly softened. When liquid is about halfway cooked off add asparagus and finish cooking off most of the liquid. .

2. Add tomatoes and seasonings (and cornstarch if a thicker sauce is desired but not necessary). Stir into vegetables.

*If you prefer a thicker sauce. Mix the Cornstarch with a little cold water to create a slurry.  Add it at this point if you like.

3. Cook and stir till bubbly.

Approximate Nutritional Information

Servings:   4

Serving Size: 1 cup

Calories:     100

Net Carbs:     13

Total Carbs:    18

Protein:  4

Fiber:    5