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Pepper Squash Saute

Here’s an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it’s so good reheated later in the week," she explains.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 small onion, chopped
  • 1/3 cup each chopped green, sweet red and yellow pepper
  • 1 tablespoon butter
  • 1 medium zucchini, chopped
  • 1 medium yellow summer squash, chopped
  • 1 medium carrot, shredded
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.
Nutrition Facts
3/4 cup: 69 calories, 3g fat (2g saturated fat), 8mg cholesterol, 333mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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