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Summer Squash Saute

 Summer Squash Saute
"Yes, my family loves squash of all kinds," confirms Shelbyville, Tennessee's Jane Chartrand, who shares this fresh-tasting dish sparked with flavors of bacon and Parmesan cheese.
8-10 ServingsPrep/Total Time: 25 min.


  • 1 large red onion, sliced
  • 2 tablespoons canola oil
  • 2 cups halved small sunburst or pattypan squash
  • 2 small yellow squash, cut into 1/2-in slices
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 2 tablespoons red wine vinegar
  • 4 bacon strips, cooked and crumbled
  • 1/4 cup grated Parmesan cheese


  • In a large skillet, saute onion in oil until tender. Stir in the
  • squash, peppers and basil. Cover and cook until vegetables are
  • crisp-tender. Remove from the heat; stir in vinegar and bacon.
  • Sprinkle with Parmesan Cheese. Yield: 8-10 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 74 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 80 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein.