Squash and Peppers Medley

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 112.1
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.6 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 6.7 g
  • Protein: 3.8 g

View full nutritional breakdown of Squash and Peppers Medley calories by ingredient


Introduction

Add a burst of summer to any meal with squash, peppers, and tomatoes Add a burst of summer to any meal with squash, peppers, and tomatoes
Number of Servings: 1

Ingredients

    1 C. yellow squash, chopped
    1 C. zucchini squash, chopped
    1 med. red bell pepper, seeds and ribs removed, chopped
    12 grape tomatoes, cut in half
    Spray olive oil
    2 - 3 Tbsp water or chicken broth
    Seasonings (to taste)

Tips

- This dish can be prepped ahead of time. Simply chop the veggies and freeze them in a Ziploc bag.
- You can cook this dish in the microwave for faster results. Reduce water to only 1 Tbsp. Cook on High for 4 - 6 minutes, depending on your microwave.


Directions

Chop yellow and zucchini squash into thin slices. Rinse bell pepper, scrape out ribs and seeds; chop the bell pepper into 1/2" pieces. Cut the grape tomatoes in half. Add all your chopped veggies to a pan. Spritz lightly with olive oil (up to 3 quick sprays). Turn heat to medium. As veggies cook, add a little water or broth to keep them from burning. (Adding more olive oil spray will increase your calorie count.) Cook veggies until squash is translucent and floppy, and the pepper is slightly browned. Season to taste.

Serving Size: makes 4 3/4 Cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user TEXASPCMAMA.