Recipe Review: Sauteed Squash Medley

This week, Bag N Save and No Frills have locally grown zucchini or yellow squash for .99/#.  That’s a good price, if you don’t have any in your garden.  You can use it to make Sauteed Squash Medley, a recipe from ConAgra Foods and Ready Set Eat!  I did, and it was great!

I don’t use margarine, so I used unsalted butter.  Other than that, I made as written.  Delicious!  Using medium-high heat, and letting the pieces brown before turning once, lets the color develop before the veg gets too soggy.  (We have texture issues here.)  Keeping the pieces the same size is key in this recipe.  The Italian seasoning adds a lot of flavor; you can use just a dash of salt and pepper.  I imagine this recipe would also be good with a non-salt herb blend.

We had this side dish with pan-grilled chicken breasts.  It would also go well with any pan-grilled meat, grilled Italian sausages, or an Italian Crock Pot roast.  The veg is a grocery staple, and while it’s in season during summer, you can also find it year-round, which makes this a great go-to dish.  Kids will love it, too.

Here are the ingredients:

  • PAM® Original No-Stick Cooking Spray (.01)
  • 1 medium zucchini, cut in half lengthwise, sliced — about 1/2 pound (.50)
  • 1 medium yellow summer squash, cut in half lengthwise, sliced — about 1/2 pound (.50)
  • 1/4 teaspoon dried Italian seasoning (~ .05)
  • 1/4 teaspoon salt (.01)
  • 1/8 teaspoon ground black pepper (.01)
  • 2 tablespoons Parkay® Original Spread-tub — I used butter (.12)

Approximate cost of ingredients $1.20.  Really!

For the recipe for Sauteed Squash Medley, go HERE.  Make it soon.

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