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Squash Medley Recipe

Squash Medley Recipe photo by Taste of Home

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I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. —Dolores Wolff Rosenberg, Texas

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Squash Medley Recipe

Prep: 20 min. Cook: 20 min.

Yield: 4-6 Servings

20 20 40

Ingredients

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

Directions

Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 132 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 317 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Squash Medley in Reminisce May/June 2005, p49

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Squash Medley

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Reviewed on Jan. 08, 2013 by Ruffshse

made this tonight family really enjoyed, left out the salt and added some red and green bell pepper.will make again,yummy

Reviewed on Jul. 23, 2012 by sakitai2

A little salty, but excellent.

Reviewed on May. 01, 2010 by Summy

I'm pretty sure that they serve this dish in heaven! Oh, it is total yum-ness! I prefer using the fresh tomatoes, but in a pinch I used a can of tomatoes, and it turned out very good.