Sauteed Squash Medley Recipe
“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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic salt
- 1 medium onion sliced
- 1-1/2 cups sliced fresh mushrooms
- 1 small yellow summer squash halved and sliced
- 1 small zucchini halved and sliced
- 1 medium sweet red pepper cut into 1/4-inch strips
- Carbohydrate 6.41271798899882 g
- Cholesterol 13.8343750090324 mg
- Fat 5.17084848072801 g
- Fiber 1.43731451123189 g
- Protein 2.59495428891811 g
- Saturated Fat 3.18417392824236 g
- Serving Size 1 1 serving (95g)
- Sodium 142.46767637491 mg
- Sugar 4.97540347776693 g
- Trans Fat 0.40078597777275 g
- Calories 80 calories
Directions 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. Yield: 6 servings. Originally published as Sauteed Squash Medley in Simple & Delicious March/April 2010, p30
