Spanish Squash Medley

Total Time

Prep/Total Time: 25 min.


8 servings

Updated: Sep. 13, 2022
This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.


  • 2 medium summer squash, halved and sliced
  • 2 medium zucchini, halved and sliced
  • 1/3 cup chopped onion
  • 1-1/2 teaspoons olive oil
  • 1 large plum tomato, diced
  • 1 tablespoon butter
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup shredded Monterey Jack cheese


  1. In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.

Nutrition Facts

3/4 cup: 55 calories, 3g fat (2g saturated fat), 8mg cholesterol, 123mg sodium, 5g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.