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Summer Squash & Tomato Medley

 Summer Squash & Tomato Medley
Tender squash pairs nicely with ripe tomatoes in this special side dish. The fresh dill and feta cheese complete the refreshing taste.
6 ServingsPrep/Total Time: 20 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 cup equals 393 calories, 28 g fat (7 g saturated fat), 23 mg cholesterol, 1,101 mg sodium,

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Summer Squash & Tomato Medley (continued)

Nutritional Facts: 26 g carbohydrate, 7 g fiber, 13 g protein.