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Squash and Mushroom Medley

Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. —Heather Esposito, Rome, New York
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5 servings


  • 1 large yellow summer squash, chopped
  • 1 large zucchini, chopped
  • 1 medium onion, chopped
  • 2 teaspoons butter
  • 1 can (7 ounces) mushroom stems and pieces, drained
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts
1 cup: 58 calories, 2g fat (1g saturated fat), 4mg cholesterol, 283mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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