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Summer Squash Medley

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Submitted by granny52627

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.

YIELD

4 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
1 453.6
1 1
LARGE LARGE SWEET BELL PEPPERS *
1 1
LARGE LARGE TOMATOES
1 5
TEASPOON ML SUGAR
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER

Directions

Melt butter in skillet.

Wash and slice squash; sauté.

Cut bell pepper into chunks and add; wash and slice green onions and add.

Cut tomato into wedges.

When vegetables are tender, add tomato, sugar, salt, and pepper, and cook two minutes.

Serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 80 67% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 634mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 16% Vitamin C 42%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 
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