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Sauteed Squash Medley

“This recipe never lasts long on our table. I usually serve it with an Italian-style entree.” We think it’s a great partner for most any main dish! Kay Ayotte - Albion, Michigan
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 small yellow summer squash, halved and sliced
  • 1 small zucchini, halved and sliced
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, sliced
  • 1 medium sweet red pepper, cut into 1/4-inch strips
  • 2 tablespoons butter
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese


  • In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.
Nutrition Facts
2/3 cup: 91 calories, 6g fat (4g saturated fat), 16mg cholesterol, 285mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Average Rating:
  • Loiscooks
    Oct 26, 2015

    Very tasty. I didn't have peppers or mushrooms. I wanted to try this recipe, so made it without. It was still very good.

  • KatherineRogers321
    Mar 12, 2015

    Really, really good.

  • Dianaore
    Jun 27, 2012

    Very tasty and looks great. I thought the addition on the Parmesan cheese on the top added that nice texture and twist.

  • skymom747
    Sep 10, 2010

    We make this recipe ALL the time! My kids always request it. It is fantastic :)

  • deborah6944
    Aug 19, 2010

    This recipe is absolutely delicious. I left out the onions. I used medium size squash, and it makes a lot. My boyfriend immediately exclamed, "This is Good!!".

  • stephanie.haggard
    Mar 9, 2010

    Great flavor. I omitted the onions as I was concerned they wouldn't get soft enough for my taste. Rest of the veggies were great.