Squash and Mushroom Medley
Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. —Heather Esposito, Rome, New York
Total TimePrep/Total Time: 20 min.
- 1 large yellow summer squash, chopped
- 1 large zucchini, chopped
- 1 medium onion, chopped
- 2 teaspoons butter
- 1 can (7 ounces) mushroom stems and pieces, drained
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts1 cup: 58 calories, 2g fat (1g saturated fat), 4mg cholesterol, 283mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Originally published as Summer Squash Medley in Simple & Delicious August/September 2012
Aug 2, 2012
I have made it twice already. Everyone loves it. Goes great with grilled meat and reheats well in the micro for a light lunch!
Jul 18, 2012
Very tasty way to cook up these summer veggies!