Recipe: Summer Squash Saute

Summer squash is the collective name for all varieties of squash most abundant in the summer months. Zucchini and yellow squash are very popular but look for patty pan, round or golden zucchini, too. Summer squash are very mild in flavor and do not require peeling. Cook briefly for the best texture and flavor.

This recipe comes to you from Chef Beth at Caregivers Kitchen.  It makes four 1-cup servings; each serving supplies 1/2 carb choice, 40 calories and 120 mg of sodium.

Essential Equipment

• cutting board
• paring or chef knife
• large mixing bowl
• skillet – 12 inches
• measuring cups
• measuring spoons
• spatula or turner

Ingredients

• 1 tsp. olive oil
• 1 lb. (about 4 cups) summer squash, any variety
• ½ c. onion, chopped
• ½ red bell pepper, seeded and chopped 
• salt and pepper, to taste

1.       Wash and cut squash and bell pepper into bite-sized pieces. Peel and chop the onion.

2.       Preheat a large skillet to medium high heat and add olive oil.

3.       Add vegetables and cook quickly while stirring constantly.

4.       Season with salt and pepper to taste and serve immediately.