New this month
Get the Allrecipes magazine

Tomato Squash Dish

"Don't know what to do with all those extra veggies popping up in your garden? Here's a delicious and easy option. Serve this medley of veggies over rice with a side of tangy chutney if you've got it in the house!"
Added to shopping list. Go to shopping list.

Ingredients

servings 113 cals
Original recipe yields 5 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  1. Place onion, green bell pepper, carrots, garlic and oil in a hot skillet and cook until onions are transparent.
  2. Add tomatoes, squash and zucchini to the skillet, stir. Let the vegetables cook, stirring occasionally, until all of the vegetables are softened.
  3. Season the vegetables with salt and pepper to taste.

Nutrition Facts


Per Serving: 113 calories; 6 g fat; 14.3 g carbohydrates; 3.5 g protein; 0 mg cholesterol; 25 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 17
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a wonderful and colorful dish that tastes as good as it looks. The tomatoes made plenty of liquid when I made it and the only thing I added was a little basil. Thanks for the recipe!

Most helpful critical review

This dish is very easy but the name should be changed to stir fry because that is all it is. Also it isn't much of a main dish unless you are planning on just eating a light stir fry. I also add...

Most helpful
Most positive
Least positive
Newest

This is a wonderful and colorful dish that tastes as good as it looks. The tomatoes made plenty of liquid when I made it and the only thing I added was a little basil. Thanks for the recipe!

this is good; I had to add liquid so I added chicken stock.

This was easy to make, perfect for all the veggies out of the garden, and tasty. Only thing I did differently was pretty much cubed all the veggies instead of shred, dice, or slice. Also, I used...

I used a 15 oz can of diced tomatoes with juice instead of fresh. Added 1 tsp salt & 1 tsp basil and a can of black beans to make it more hearty. Hubby liked it and he isn't a squash fan.

I really liked this recipe...and I don't even like squash. I will definitely fix this again. AJ

Very good dish! I also needed to add some liquid, used Vegetable stock I had on hand. I added some cannelini beans to the rice and had a complete vegetarian summer meal!

This was great - I added some dried oregano and parmesan cheese to give it a little more zip.

This has become a staple in my house. It is so healthy and so great tasting, but I made some modifications. I added oregano, basil, McCormick Roasted Garlic and Bell Pepper seasoning, McCormic...

Go ahead and go crazy w/ the tomatoes, add a dash of oregano and some crushed red pepper. Serve w/ pasta, grilled chicken and a white wine and enjoy!