Pepper Squash Saute Recipe

5 3
Pepper Squash Saute Recipe
Pepper Squash Saute Recipe photo by Taste of Home
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Pepper Squash Saute Recipe

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5 3
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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Pepper Squash Saute in Light & Tasty February/March 2007, p19

Nutritional 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.

  • 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
  1. 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. Yield: 4 servings.
Originally published as Pepper Squash Saute in Light & Tasty February/March 2007, p19

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