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Summer Squash Saute Recipe

"Yes, my family loves squash of all kinds," confirms Shelbyville, Tennessee's Jane Chartrand, who shares this fresh-tasting dish sparked with flavors of bacon and Parmesan cheese.

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Summer Squash Saute Recipe

Prep/Total Time: 25 min.

Yield: 8-10 Servings

15 10 25

Ingredients

1 large red onion, sliced
2 tablespoons canola oil
2 cups halved small sunburst or pattypan squash
2 small yellow squash, cut into 1/2-in slices
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 tablespoons red wine vinegar
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese

Directions

In a large skillet, saute onion in oil until tender. Stir in the squash, peppers and basil. Cover and cook until vegetables are crisp-tender. Remove from the heat; stir in vinegar and bacon. Sprinkle with Parmesan Cheese. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 74 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 80 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Summer Squash Saute in Taste of Home August/September 1994, p13