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Squash Medley Recipe

Squash Medley Recipe photo by Taste of Home

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This colorful side dish is perfect for a potluck and a great way to use up your summer bounty of tomatoes and squash. The mild seasoning lets the garden-fresh flavor of the tender vegetables shine through.—Jen Stutts, Florence, Alabama

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Diabetic Friendly

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Squash Medley Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

10 15 25

Ingredients

3 medium yellow summer squash, sliced
3 medium zucchini, sliced
1 medium red onion, chopped
2 tablespoons olive oil
1-1/2 cups sliced fresh mushrooms
1 medium tomato, cut into wedges
2 garlic cloves, minced
Salt and pepper to taste

Directions

In a large skillet, saute the squash, zucchini and onion in oil until crisp-tender. Add the mushrooms, tomato and garlic, saute 4-5 minutes longer. Season with salt and pepper. Yield: 12 servings (2/3 cup each).

Nutritional Facts 2/3 cup equals 44 calories, 2 g fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Squash Medley in The Taste of Home Cookbook

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Squash Medley

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(1-1) of 1 reviews

Reviewed on May. 03, 2010 by gratefulservant_AZ

I love this. I made only about 1/3 of it except I still used a whole tomato. Yummy, easy, and healthy. Can't beat that combination. It would be great with lemon or lime juice or southwest or steak seasoning also for variety. Would be great with grilled steaks, chicken, or chops as well. Will make over and over.