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Sauteed Squash Medley Recipe

Sauteed Squash Medley Recipe photo by Taste of Home

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“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

This recipe is:

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Diabetic Friendly

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Sauteed Squash Medley Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

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. Yield: 6 servings.

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

Originally published as Sauteed Squash Medley in Simple & Delicious March/April 2010, p30

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Reviews for Sauteed Squash Medley

Sauteed Squash Medley

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Reviewed on Jun. 27, 2012 by Dianaore

Very tasty and looks great. I thought the addition on the Parmesan cheese on the top added that nice texture and twist.

Reviewed on Sep. 10, 2010 by skymom747

We make this recipe ALL the time! My kids always request it. It is fantastic :)

Reviewed on Aug. 19, 2010 by deborah6944

This recipe is absolutely delicious. I left out the onions. I used medium size squash, and it makes a lot. My boyfriend immediately exclamed, "This is Good!!".