Being that January is National Fat Free Living month I thought I’d share my recipe for Sautéed Summer Squash and Cherry Tomatoes with Mushrooms and Olives. It’s colorful and flavorful!
I’ve switched to water sautéing my vegetables. It’s healthier, the dish itself tastes lighter and I find it don’t miss the flavor in the dish. How do olives fit into fat free living? I like to think of fat free living as not adding manufactured oils, but accepting fats in their whole food form. Enjoy!

Sautéed Summer Squash and Cherry Tomatoes with Mushrooms and Olives

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Light and delicious with just a bit of tang from the Kalamata olives and a lovely burst of flavor when the cherry tomatoes pop in your mouth.


  • 1 Small onion (chopped)
  • 2 cloves garlic (minced)
  • 8oz mushrooms (sliced)
  • 4 cups summer squash (quartered and cut into 1 inch cubes)
  • 1 pint cherry tomatoes (small size)
  • 1/2 cup Kalamata olives (about 30 small. If olives are larger, cut in half)
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • ground pepper to taste


Step 1
In a large frying pan, cook and stir the onions, garlic and mushrooms in a small amount of water, or vegetable broth, over medium-high heat until the onions are soft. Add more water/broth as needed. 5-7 minutes
Step 2
Add the summer squash, cherry tomatoes, olives, basil, salt and pepper. Cook and stir the vegetables until the tomatoes begin to soften (a few will burst which is a sign that the dish is done).
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