Squash and Pepper Saute Recipe

Squash and Pepper Saute Recipe
Photo by: Taste of Home
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This side dish is tasty and beautiful, plus it's a great way to use your zucchini harvest.—June Formanek, Belle Plaine, Iowa

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  • 6 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 2 medium yellow squash, sliced
  • 2 medium zucchini, sliced
  • 1 medium sweet red pepper, julienned
  • 1/4 cup Crisco® Light Olive Oil or Canola Oil
  • 1 envelope Italian salad dressing mix
  • 3 tablespoons red wine vinegar

Directions

  • In a large skillet or wok, stir-fry the vegetables in oil until crisp-tender. Sprinkle with salad dressing mix; toss to coat. Stir in vinegar; mix well. Yield: 6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 116 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 449 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

Squash and Pepper Saute published in Taste of Home June/July 1996, p19

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Squash and Pepper Saute Recipe

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