Summer Squash Scramble
A vibrant summer squash scramble blending tender zucchini and yellow squash with fresh tomatoes, garlic, and basil, topped with Parmesan for a light, flavorful vegetarian meal.
Ingredients
Instructions
- Combine onion, garlic, and oil in a 10-inch nonstick skillet. Cook over medium heat for 2 to 3 minutes, stirring frequently.
- Add squash, basil, and salt. Cook for 5 to 7 minutes or until squash is tender, stirring constantly.
- Stir in chopped tomatoes and cook for 1 to 2 minutes until hot, stirring constantly.
- Remove from heat and sprinkle with Parmesan cheese.
Tips & Substitutions
For extra flavor, consider adding a splash of lemon juice or a handful of fresh herbs like parsley or cilantro. If you want to boost the protein content, feel free to add beaten eggs or even tofu. You can substitute zucchini and yellow squash with other vegetables like bell peppers or mushrooms if desired.
Serving Suggestions
This Summer Squash Scramble is delightful served warm as a light lunch or dinner. It pairs beautifully with crusty bread or a simple side salad. For a heartier meal, serve it alongside scrambled eggs or as a filling for a breakfast burrito to make it a perfect addition to your weekend brunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through, or microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Scramble contains roughly 147 calories, with 8g protein, 29g carbohydrates, and 2g fat. It is an excellent source of vitamin C (73% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1819mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash?
Absolutely! While zucchini and yellow squash are traditional, you can also experiment with other varieties like pattypan or even butternut squash. Just adjust the cooking time accordingly, as denser squashes may require a bit longer to become tender.
Is this recipe suitable for meal prep?
Yes, this scramble is perfect for meal prep! You can make a large batch and portion it out for quick lunches or dinners during the week. Just store in separate containers and reheat as needed, keeping the texture and flavors intact.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños when cooking the onions and garlic. You could also serve it with a drizzle of hot sauce or sriracha on top for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).