Squash Medley Recipe
Squash Medley Recipe photo by Taste of Home

Squash Medley Recipe

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I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. —Dolores Wolff Rosenberg, Texas
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4-6 servings

Ingredients

  • 1 medium summer squash, halved sliced
  • 1 medium zucchini, halved and sliced
  • 4 bacon strips, diced
  • 3/4 cup chopped onion
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1-1/2 cups diced seeded and peeled fresh tomatoes

Nutritional Facts

1 serving (1 cup) equals 132 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 317 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
  2. In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon. Yield: 4-6 servings.
Originally published as Squash Medley in Reminisce May/June 2005, p49

Nutritional Facts

1 serving (1 cup) equals 132 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 317 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Squash Medley

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 3, 2014

"So easy and delicious"

MY REVIEW
Reviewed Jul. 21, 2014

"Simply awesome! A little bit of fussing, but absolutely worth it!"

MY REVIEW
Reviewed Jan. 8, 2013

"made this tonight family really enjoyed, left out the salt and added some red and green bell pepper.will make again,yummy"

MY REVIEW
Reviewed Jul. 23, 2012

"A little salty, but excellent."

MY REVIEW
Reviewed May. 1, 2010

"I'm pretty sure that they serve this dish in heaven! Oh, it is total yum-ness! I prefer using the fresh tomatoes, but in a pinch I used a can of tomatoes, and it turned out very good."

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