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Summer Squash and Zucchini Side Dish

I’m trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! —Marlene Agnelly, Ocean Springs, Mississippi
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow summer squash, quartered and sliced
  • 1 medium zucchini, quartered and sliced
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt-free spicy seasoning blend
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped

Directions

  • In a large skillet, heat oil over medium heat; add yellow squash, zucchini, onion and red pepper. Cook and stir 5 minutes. Add garlic and seasonings; cook until vegetables are crisp-tender, 2-3 minutes. Stir in tomato; heat through.
Nutrition Facts
2/3 cup: 53 calories, 2g fat (0 saturated fat), 0 cholesterol, 104mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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