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

Squash and Pepper Skillet Recipe

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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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