TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 3 medium yellow summer squash, thinly sliced
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons snipped fresh dill or 1-1/2 teaspoons dill weed
  • 1 garlic clove, minced
  • 1-1/2 teaspoons Dijon mustard
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup crumbled feta cheese
  • 2 medium tomatoes, diced
  • 1/2 cup finely chopped sweet onion

Nutritional Facts

1 cup: 393 calories, 28g fat (7g saturated fat), 23mg cholesterol, 1101mg sodium, 26g carbohydrate (14g sugars, 7g fiber), 13g protein.


  1. In a small saucepan, bring 1 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain.
  2. In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately. Yield: 6 servings.
Originally published as Summer Squash & Tomato Medley in Summer Slow Cooker Meals Recipe Cards 2012 2012, p57

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