For Thanksgiving or to serve with roast chicken, this traditional dressing is a fantastic side dish. It’s easy to make and filling because it only calls for saltine crackers, celery, onions, and herbs.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 4 to 6 servings |
Ingredients
- 3 medium small yellow squash, cubed
- 3 small zucchini, cubed
- 1 (10 ounce) can diced tomatoes with green chile peppers
- ½ onion, chopped
- salt to taste
- garlic powder to taste
Instructions
- In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
- Reduce heat to low and cook until tender-crisp.
Reviews
loved this!!!! Super healthy and tasty!!!
So delicious. I only used one large zucchini, one large yellow squash. Used a whole purple onion and can of Rotel. . Felt Like it needed more tomato so added 1/2 can of diced tomatoes with garlic and onion. cooked On high about 10 minutes – stirring frequently.
This was really good.
This turned out fantastic and only took maybe 15 min to cook. I covered with a lid and kept stirring so it would not stick
Follow directions only omitted diced tomatoes. Next time I may add them (just not a fan of tomatoes). Overall it was good, just what I was looking for.
Topped with cheddar one time and moz another GREAT
Loved this! Jazzed up stewed squash which I thought was very blah!
Easy and good. Instead of boiling ingredients it’s good sauteing squashes and onion in skillet in a little olive oil or cooking spray till tender, then adding remaining ingredients till heated through. Sprinkle with a little Parmesan cheese or shredded Mexican or cheese of choice.
Excellent. used fresh garlic and did add additional thyme, but this recipe is an easy winner. I actually did not boil the veggies, I sauteed them. Even though I overcooked the zucchini and squash a little bit, it was delicious, and actually even a little tastier two days later. One time i made it I did not have the chiles, so I used 8 ounces of medium salsa, and it was also awesome. Since it is so simple, this can be easily adjusted to taste French, Italian, or other flavors.
Excellent side dish; exactly like my mom used to make!
A nice change from our usual Zucchini/Yellow squash dish. I like the slight heat the chili’s provided. The next day I warmed the leftovers with a sprinkle of bread crumbs and parmesan cheese – delicious!
Easy to make and delicious! I did toss the vegetables in salad supreme first and then added the remaining ingredients. Delicious!
VERY GOOD. One can of tomatoes is enough.
Very good and easy recipe. Add a little cheese to make it even better!
The zucchini ended up overcooked and the squash was barely cooked. Hubby really liked this dish anyway so I may do this again as a side but I surely won’t be using butternut squash and will add the zucchini half way through cooking time.
I used all fresh ingredients from my garden and used minced garlic instead of powdered and used fresh chopped peppers & tomatoes and boiled in 1/4 cup of water in sauce pan. Salt &. Pepper to taste.
Super simple and quick squash recipe. We enjoyed its flavors with the tomato and chile peppers. There was a nice balance here.
This was really easy and a healthy option for a side. I love sautéd zucchini with red pepper flakes, so this was a nice variety to my usual.
ate with pasta. my kids didn’t love it, but they ate it which is great! I will make again.
loved this!!!! Super healthy and tasty!!!
Very good. I sauteed the diced onion & 2 cloves of garlic until soft & fragrant then added the squash & mild Rotel tomatoes sprinkled some pepper, garlic salt. Cooked for 20 min. Before serving I dotted with a little butter & some shredded cheddar cheese. I served it over wheat spaghetti with a side of garlic bread & fruit. So simple but so delicious!