Summer Squash Medley
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 servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | pound |
yellow summer squash
|
|
| 1 | large |
sweet bell peppers
|
*
|
| 1 | large |
tomatoes
|
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 453.6 | g |
yellow summer squash
|
|
| 1 | large |
sweet bell peppers
|
*
|
| 1 | large |
tomatoes
|
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2.5 | 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.
