The 3-Ingredient Summer Squash Recipe Martha Stewart Swears By

I found Martha Stewart’s recipe for summer squash with sun-dried tomatoes years ago, in her ’90s cookbook, Quick Cook. The recipe calls for three ingredients and has only three steps. No wonder it’s been my go-to recipe for summer squash ever since.

Here’s how to make her recipe, along with a clever trick Martha uses to add extra flavor without needing another ingredient. You’ll want to file the trick away for later use!

How To Make Summer Squash Like Martha Stewart

Slice your summer squash into rounds. I use yellow squash for this recipe, but you can use green zucchini or a combination of the two. Then, slice the oil-packed sun-dried tomatoes into strips.

The next step is so obvious, I can’t believe I hadn’t thought of it before. Instead of reaching into the pantry for olive oil to sauté the squash, Martha reminds us that we can easily scoop a couple of tablespoons of the flavorful oil straight out of the jar of sun-dried tomatoes.

Of course! It’s already right there on the counter, and it adds an extra punch of flavor to the dish with zero extra effort or cost. I use the oil to sauté my squash until it’s light golden brown on both sides. Then, I add the sun-dried tomatoes to warm them through and finish the dish with sprigs of fresh rosemary.

The final step is to season the dish with salt and pepper, to taste. It’s that simple.

Why I Love This Recipe

For starters, I love an ingredient that pulls double duty. I put one item on my grocery list, and it plays two different roles in a recipe. It’s a good thing, I can hear Martha saying in my head.

The side dish has a place on just about any menu this time of year. I often pair Martha’s summer squash with grilled chicken or fish, but it’s also delightful with pasta for a meatless meal.

I love the recipe as written, with fragrant, woodsy rosemary, but if you have other fresh herbs in your kitchen garden, include them instead. I have a feeling Martha would approve of thyme or oregano in this recipe.

Now that you have this Martha Stewart trick up your sleeve, I recommend you take a look at other recipes that call for sun-dried tomatoes. See if you might be able to dip into that jar of oil to maximize your recipe’s flavor!