Summer Squash and Zucchini Side Dish Recipe
Summer Squash and Zucchini Side Dish Recipe photo by Taste of Home

Summer Squash and Zucchini Side Dish Recipe

Publisher Photo
“I’m trying to cut my risk for cardiac disease by changing the way I eat,” explains Marlene Agnelly from her Ocean Springs, Mississippi home. Her colorful side dish is packed with as much nutrition as fresh-picked flavor!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 yellow summer squash, quartered and sliced
  • 1 medium zucchini, quartered and sliced
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt-free spicy seasoning blend
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped

Nutritional Facts

2/3 cup equals 53 calories, 2 g fat (trace saturated fat), 0 cholesterol, 104 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through. Yield: 6 servings.
Originally published as Squash Medley in Light & Tasty August/September 2007, p45

Nutritional Facts

2/3 cup equals 53 calories, 2 g fat (trace saturated fat), 0 cholesterol, 104 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Summer Squash and Zucchini Side Dish

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   (2)
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MY REVIEW
Reviewed Feb. 22, 2012

"Wonderful side dish. I used egg substitute. Also used a piece of bacon instead of oil."

MY REVIEW
Reviewed Jul. 2, 2008

"We grow our own zucchini and squash and this recipe is our favorite. My husband requests it often in the summer months."

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