Squash and Mushroom Medley Recipe
- 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
- 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.
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
"I have made it twice already. Everyone loves it. Goes great with grilled meat and reheats well in the micro for a light lunch!"
"Very tasty way to cook up these summer veggies!"