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

Squash and Pepper Skillet Recipe

Publisher Photo
Mom knew how to get us to eat our vegetables - she'd serve this colorful blend of fresh zucchini, summer squash and peppers! It's tasty enough to please the whole family and makes a wonderful potluck addition. -Gina Mueller, Converse, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 medium onion, thinly sliced
  • 1 tablespoon olive oil
  • 5 medium zucchini, sliced
  • 3 medium yellow summer squash, sliced
  • 1 small sweet red or green pepper, julienned
  • 1 garlic clove, minced
  • Salt and pepper to taste

Nutritional Facts

One serving (prepared without salt) equals 53 calories, 2 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. In a large skillet, saute onion in oil until tender. Add the zucchini, yellow squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper. Yield: 8 servings.
Originally published as Squash and Pepper Skillet in Taste of Home October/November 2000, p35

Nutritional Facts

One serving (prepared without salt) equals 53 calories, 2 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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