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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Squash and Pepper Saute Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

10 5 15

Ingredients

2 medium yellow squash, sliced
2 medium zucchini, sliced
1 medium sweet red pepper, julienned
1/4 cup olive 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.

Nutritional 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.

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