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“I came up with this recipe one day when I needed to use up the rest of a huge zucchini that my aunt from WV sent home with my dad during after his annual summer visit, as well as some recently pulled yellow squash and cherry tomatoes from my own vegetable garden. For the bbq seasoning I used Grill Mates but you can use whatever brand you prefer (or can find at your local market). My dad liked this dish so much he practically ate it all before I even finished my first serving ... I know something is REALLY GOOD when that happens! I like squash for its versatility as well as its healthy attributes: zucchini is 95% water, has more potassium than a banana, and 13 calories (uncooked) per half cup. Now that's some good, healthy eats! For me, the best part of this recipe is being able to use fresh vegetables from my own (or the family) garden and knowing we are eating something that will satisfy!”

Ingredients Nutrition


  1. Heat vegetable oil in large skillet. Set aside chow mein noodles and 1 Tbsp of parmesan cheese.
  2. Sautée zucchini and squash until tender and slightly browned-up (zukes and squash will render down so don't worry if the pile seems to get smaller during cooking process); Add tomatoes and continue to sautée together until skins on tomatoes begin to wrinkle a bit.
  3. Mix in cilantro, bbq seasoning, garlic and onion powder, soy sauce, salt, and black pepper until well blended.
  4. Put vegetable mixture in to large salad bowl; mix in chow mein noodles until everything is well-coated. Sprinkle remaining parmesan cheese over dish when ready to serve.

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