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

Squash and Pepper Saute Recipe

Publisher Photo
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

Ingredients

  • 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

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

Directions

  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

Nutritional Facts

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

Reviews for Squash and Pepper Saute

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT