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Summer Squash & Tomato Medley Recipe

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Tender squash pairs nicely with ripe tomatoes in this special side dish. The fresh dill and feta cheese complete the refreshing taste.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 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 equals 393 calories, 28 g fat (7 g saturated fat), 23 mg cholesterol, 1,101 mg sodium, 26 g carbohydrate, 7 g fiber, 13 g protein.

Directions

  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

Nutritional Facts

1 cup equals 393 calories, 28 g fat (7 g saturated fat), 23 mg cholesterol, 1,101 mg sodium, 26 g carbohydrate, 7 g fiber, 13 g protein.

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