Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. —Heather Esposito, Rome, New York
Recommended: Baking with Squash
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forSquash and Mushroom Medley
Click stars to rate
Any changes to your rating or review will appear where you originally posted your 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!"
Reviewed Jul. 18, 2012
"Very tasty way to cook up these summer veggies!"