How to Make Summer Sunshine Squash Stew

Name: Summer Sunshine Squash Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 5 San Marzano whole peeled tomatoes from a 28 oz. can, crushed by hand; 1 jar Borlotti beans, drained and rinsed; 2 yellow squash, cut into chunks (or zucchini); 1 shallot, chopped; 1 tbsp. dried oregano; salt and pepper, to taste; 2 tbsp. olive oil, plus a drizzle for serving, if desired; chopped fresh parsley or basil; grated pecorino romano cheese, for serving

This Italian-inspired yellow squash stew celebrates the flavors of summer with fresh vegetables, herbs, and tomatoes.

By Michele Sessa

10:00 AM EDT on July 8, 2026

Fresh basil finishes this rustic yellow squash stew, a comforting summer recipe that’s equally delicious as a side dish or light vegetarian main course.

This sunny yellow squash stew is a great side dish for all your summer parties, BBQ’s and even a fresh and tasty vegetarian main course. It reminds me of growing up in upstate New York and cooking with my grandmother, mother and aunts. We always had great gardens and enjoyed the bounty of vegetables and herbs that we grew.

This dish would change over the course of the summer depending on what was ready to be picked in the yard. I would make it with our homegrown tomatoes and homemade passata instead of the canned San Marzano’s in my recipe. It’s hard to grow tomatoes here in the Florida heat and humidity, and all the animals in our yard would devour them at night when we tried.

Give this sunshine-in-a-bowl recipe a try with whatever you grow, buy at the farmers market, or find in your local grocery stores. Add string beans, potatoes or even cooked pasta for a rustic twist. It’s just as delicious served warm as it is room temperature, making it perfect for an outdoor event or picnic.

Summer Sunshine Squash Stew

Recipe by Michele Sessa

0.0 from 0 votes

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Ingredients

5 5 San Marzano whole peeled tomatoes from a 28 oz. can, crushed by hand
1 jar 1 Borlotti beans, drained and rinsed
2 2 yellow squash, cut into chunks (or zucchini)
1 1 shallot, chopped
1 tbsp. 1 dried oregano
salt and pepper, to taste
2 tbsp. 2 olive oil, plus a drizzle for serving, if desired
chopped fresh parsley or basil
grated pecorino romano cheese, for serving

Directions

Add some olive oil to a large pan, and then add the red pepper flakes, shallot, crushed tomatoes and oregano and simmer for about 8-10 minutes.
Add the squash and simmer until tender for about 5 minutes.
Add the beans, salt and pepper to taste and let the flavors meld together.
Serve topped with fresh basil, grated cheese and enjoy with crusty bread to soak up all the delicious summer flavors