Sauteed Squash Medley

Name: Sauteed Squash Medley
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 small yellow summer squash, halved and sliced; 1 small zucchini, halved and sliced; 1-1/2 cups sliced fresh mushrooms; 1 medium onion, sliced; 1 medium sweet red pepper, cut into 1/4-inch strips; 2 tablespoons butter; 1/2 teaspoon garlic salt; 1/4 teaspoon pepper; 1/2 cup grated Parmesan cheese

Total Time Prep/Total Time: 25 min.

Yield 6 servings

Test Kitchen Approved

“This recipe never lasts long on our table. I usually serve it with an Italian-style entree.” We think it’s a great partner for most any main dish! Kay Ayotte - Albion, Michigan

Ingredients

1 small yellow summer squash, halved and sliced
1 small zucchini, halved and sliced
1-1/2 cups sliced fresh mushrooms
1 medium onion, sliced
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Directions

In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

Nutrition Facts

2/3 cup: 91 calories, 6g fat (4g saturated fat), 16mg cholesterol, 285mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

“This recipe never lasts long on our table. I usually serve it with an Italian-style entree.” We think it’s a great partner for most any main dish! Kay Ayotte - Albion, Michigan

Recipe Creator