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Spanish Squash Medley

 Spanish Squash Medley
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.
8 ServingsPrep/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.
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.