Squash and Pepper Skillet
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Squash and Pepper Skillet might be a recipe you should try. One serving contains 59 calories, 3g of protein, and 2g of fat. This recipe serves 8. For 81 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, yellow summer squash, onion, and a few other things to make it today. A few people really liked this side dish. This recipe is liked by 16 foodies and cooks. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 91%, this dish is amazing. Try Sweet Pepper Skillet, skillet pepper steaks, and Red Pepper 'n' Corn Skillet for similar recipes.
Servings: 8
Preparation duration: 25 minutes
Ingredients:
1 garlic clove, minced
1 tablespoon olive oil
1 medium onion, thinly sliced
1 small sweet red or green pepper, julienned
Salt and pepper to taste
3 medium yellow summer squash, sliced
5 medium zucchini, sliced
Equipment:
frying pan
Cooking instruction summary:
Directions In a large skillet, saute onion in oil until tender. Add the zucchini, yellow squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper. Yield: 8 servings. Originally published as Squash and Pepper Skillet in Taste of HomeOctober/November 2000, p35 Nutritional Facts One serving (prepared without salt) equals 53 calories, 2 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, saute onion in oil until tender.
2. Add the zucchini, yellow squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
