Squash, Peppers, & Onion Sautee

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 90.5
  • Total Fat: 6.2 g
  • Cholesterol: 4.2 mg
  • Sodium: 42.5 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.9 g

View full nutritional breakdown of Squash, Peppers, & Onion Sautee calories by ingredient

Number of Servings: 12


    1/4 cup olive oil
    3 Summer Squash, sliced on the bias
    3 Zucchini, sliced on the bias
    3 bell peppers, cut into strips (I used 1 red, 1 gold, and 1 orange)
    1 large vidalia onion, sliced thinly
    1 tablespoon unsalted butter
    Juice of 1 orange
    zest of 1 orange, minced
    1/4 cup balsamic vinegar
    1/4 cup parmesan Cheese
    Salt & Pepper to taste


Spray medium sautee pan with pan spray, and cook onions and butter on medium-high heat, stirring frequently, until onions are soft and slightly darkened in color. (Add 1-2 tablespoons of water if needed to keep pan from sticking.) Set aside.

In a large sautee pan or wok, sautee squash, zucchini, and peppers in oil until they start to soften. Add carmelized onions, orange juice, and balsamic vinegar. Reduce heat and simmer 10 minutes. Stir in Parmesan cheese. Add salt & pepper to taste.

Serving Size: makes 12 1/2-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user WHOZANNE.