TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

Ingredients

  • 1 large yellow summer squash, chopped
  • 1 large zucchini, chopped
  • 1 medium onion, chopped
  • 2 teaspoons butter
  • 1 can (7 ounces) mushroom stems and pieces, drained
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup equals 58 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 283 mg sodium, 9 g carbohydrate, 3 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 butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through. Yield: 5 servings.
Originally published as Squash and Mushroom Medley in Simple & Delicious August/September 2012, p27

Nutritional Facts

1 cup equals 58 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 283 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Squash and Mushroom Medley

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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MY REVIEW
Reviewed Aug. 2, 2012

I have made it twice already. Everyone loves it. Goes great with grilled meat and reheats well in the micro for a light lunch!

MY REVIEW
Reviewed Jul. 18, 2012

Very tasty way to cook up these summer veggies!

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