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Gingered Squash Saute

By: Ruth Andrewson  
"This vibrant veggies saute puts summer's bounty in the spot light. 'The recipe comes from a 20-year-old cookbook, but I still use it, especially when produce from our garden is plentiful,' Ruth Andrewson notes from Peck, Idaho."

Rating: This weblink has been rated 3 times with an average star rating of 3.0 Read Reviews (3)

Rate/Review | 89 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 1 pound yellow summer squash
  • 1/2 pound zucchini, sliced
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, julienned
  • 4 teaspoons butter or stick margarine
  • 3 medium tomatoes, peeled and quartered
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger

Directions

  1. Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 48 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 219 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2008 by naples34102 
Were it not for the ginger, which hubs and I determined does not belong with zucchini,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2008 by tunatwist 
the ginger was a creative addition that i will use again in the future, but overall, the dish... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by JanM 
Quick & easy dish to prepare with the summer vegies I had on hand. Nice flavor. MORE

 
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