- 1 package (16.9 ounces) frozen pierogies
- 2 cups cubed fully cooked ham
- 1 medium yellow summer squash, cut into 1/4-inch slices
- 1 medium zucchini, cut into 1/4-inch slices
- 1/2 teaspoon garlic powder
- 3 tablespoons butter
- Cook pierogies according to package directions. Meanwhile, in a large skillet, cook the ham, squash, zucchini and garlic powder in butter for 4 minutes or until squash is tender. Drain pierogies and add to skillet; heat through. Yield: 4 servings.
Originally published as Pierogi Supper in Quick Cooking July/August 2005, p60
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Reviewed Feb. 26, 2010