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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."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

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.