Spanish Squash Medley Recipe

3.5 1 3
Spanish Squash Medley Recipe
Spanish Squash Medley Recipe photo by Taste of Home
Publisher Photo

Spanish Squash Medley Recipe

Read Reviews
3.5 1 3
Publisher Photo
This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 medium summer squash, halved and sliced
  • 2 medium zucchini, halved and sliced
  • 1/3 cup chopped onion
  • 1-1/2 teaspoons olive oil
  • 1 large plum tomato, diced
  • 1 tablespoon butter
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup shredded Monterey Jack cheese

Directions

In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted. Yield: 8 servings.
Originally published as Spanish Squash Medley in Quick Cooking January/February 2005, p33

Nutritional Facts

3/4 cup: 55 calories, 3g fat (2g saturated fat), 8mg cholesterol, 123mg sodium, 5g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 2 medium summer squash, halved and sliced
  • 2 medium zucchini, halved and sliced
  • 1/3 cup chopped onion
  • 1-1/2 teaspoons olive oil
  • 1 large plum tomato, diced
  • 1 tablespoon butter
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup shredded Monterey Jack cheese
  1. In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted. Yield: 8 servings.
Originally published as Spanish Squash Medley in Quick Cooking January/February 2005, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpanish Squash Medley

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 94670
Reviewed Apr. 20, 2013

"This was a nice side dish served with glazed salmon."

Loading Image