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Squash Medley

Total Time

Prep: 20 min. Cook: 20 min.

Makes

6 servings

I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. —Dolores Wolff Rosenberg, Texas

Ingredients

  • 1 medium summer squash, halved sliced
  • 1 medium zucchini, halved and sliced
  • 4 bacon strips, diced
  • 3/4 cup chopped onion
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1-1/2 cups diced seeded and peeled fresh tomatoes

Directions

  1. Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
  2. In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Nutrition Facts

1 cup: 132 calories, 9g fat (3g saturated fat), 10mg cholesterol, 317mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 3g protein.

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