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Gingered Squash Saute Recipe

Gingered Squash Saute Recipe

This vibrant veggies saute puts summer's bounty in the spot light. "The recipe comes from a 20-year-old cookbook, but I still use it, especially when produce from our garden is plentiful," Ruth Andrewson notes from Peck, Idaho.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:9 servings


  • 1 pound yellow summer squash
  • 1/2 pound small zucchini, sliced
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, julienned
  • 4 teaspoons butter
  • 3 medium tomatoes, peeled and quartered
  • 3/4 teaspoon salt
  • 1/2 to 1 teaspoon ground ginger


  • 1. Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through. Yield: 9 servings.

Nutritional Facts

One serving (3/4 cup) equals 48 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 219 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.