Taste of Home
Squash Medley
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden.
—Dolores Wolff
Rosenberg, Texas
Ingredients
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1 medium summer squash, halved sliced
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1 medium zucchini, halved and sliced
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4 bacon strips, diced
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3/4 cup chopped onion
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2 tablespoons brown sugar
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1/2 teaspoon salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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1-1/2 cups diced seeded and peeled fresh tomatoes
Directions
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1.
Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
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2.
In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.
Nutrition Facts
1 cup: 132 calories, 9g fat (3g saturated fat), 10mg cholesterol, 317mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 3g protein.
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