Spanish Squash Medley Recipe
Spanish Squash Medley Recipe photo by Taste of Home

Spanish Squash Medley Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

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

Nutritional Facts

3/4 cup (prepared with reduced-fat butter and cheese) equals 55 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 123 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  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

Nutritional Facts

3/4 cup (prepared with reduced-fat butter and cheese) equals 55 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 123 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Spanish Squash Medley

AVERAGE RATING
   (3)
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Reviewed Apr. 20, 2013

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

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