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Squash Medley

 Squash Medley
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
4-6 ServingsPrep: 20 min. Cook: 20 min.

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

Directions

  • 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.
  • 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.

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Squash Medley (continued)

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.