Veggin’ out

Cooking with zucchini and tomatoes

When searching for recipes to try for this month’s column, I came across two similar dishes. I couldn’t decide on just one, because they both looked so good — so I will share them both with you and you can choose your favorite.

Both are side dishes, using almost the same ingredients — just made differently. Both use zucchini, yellow squash, tomatoes and parmesan cheese — vegans can use a non-dairy parmesan. They also both are very simple to make.

Zucchini tomato skillet

(Adapted from

1 tablespoon olive oil

1 tablespoon butter (or non-dairy butter)

2 medium zucchini, diced into 1/2-inch pieces

2 medium yellow squash, diced into 1/2-inch pieces

1 1/2 cups grape tomatoes, halved

3/4 teaspoon garlic powder

3/4 teaspoon dried oregano

1 tablespoon dried parsley

Salt and pepper to taste

1/2 cup shredded parmesan cheese (or non-dairy parmesan cheese)

Heat olive oil and butter in a skillet over medium-high heat. Add in zucchini and squash and saute for 2 minutes.

Add in tomatoes then sprinkle with garlic powder, oregano, parsley, salt and pepper.

Continue to saute, tossing occasionally, until squash is tender and tomatoes begin to burst, about 3-5 minutes longer.

Sprinkle in half the parmesan and toss, then sprinkle remaining parmesan over top. Serve warm.

Parmesan tomato zucchini bake

(Adapted from

2 medium zucchini, sliced

2 medium yellow squash, sliced

5 medium tomatoes, sliced

1/2 cup parmesan cheese, shredded (or non-dairy parmesan cheese)

1/2 teaspoon pepper

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon oregano

1 tablespoon parsley

Preheat oven to 375 degrees.

In a baking dish, arrange zucchini, yellow squash and tomatoes in an alternating pattern.

Top with cheese and spices. Place into oven and bake for 25-30 minutes or until squash is soft.

There you go — short and sweet this month. Let me know what you think — or share a favorite recipe with me to try in a future column!

Stellfox is a local writer who enjoys vegetarian and vegan food and cooking. Her award-winning column is published on the third Sunday of the month in the Lifestyle section. Stellfox can be reached at the Lifestyle Department email,