Squash and Pepper Saute Recipe
Squash and Pepper Saute Recipe photo by Taste of Home
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Squash and Pepper Saute Recipe

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This side dish is tasty and beautiful, plus it's a great way to use your zucchini harvest.—June Formanek, Belle Plaine, Iowa
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 2 medium yellow squash, sliced
  • 2 medium zucchini, sliced
  • 1 medium sweet red pepper, julienned
  • 1/4 cup olive oil
  • 1 envelope Italian salad dressing mix
  • 3 tablespoons red wine vinegar

Nutritional Facts

3/4 cup: 116 calories, 9g fat (1g saturated fat), 0 cholesterol, 449mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein.


  1. In a large skillet or wok, stir-fry the vegetables in oil until crisp-tender. Sprinkle with salad dressing mix; toss to coat. Stir in vinegar; mix well. Yield: 6 servings.
Originally published as Squash and Pepper Saute in Taste of Home June/July 1996, p19

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