Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, squash medley. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Squash Medley is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Squash Medley is something that I’ve loved my entire life. They are fine and they look wonderful.
Recipe of Squash Medley
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook squash medley using 8 ingredients and 1 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Squash Medley:
- Prepare 1 tbsp. olive oil
- Prepare 1/2 yellow or red onion, coarsely chopped
- Prepare 1 red bell pepper, coarsely chopped
- Make ready 1 large zucchini, quartered
- Prepare 1 large yellow squash, quartered
- Take 1/2 tsp. tsp. each salt, pepper
- Prepare 1/2 tsp. each salt-free all purpose seasoning, garlic powder
- Prepare 1/4 tsp. oregano
Instructions
Instructions to make Squash Medley:
- Heat the olive oil in a large, deep skillet with a tight fitting lid over medium heat. Once its hot, add the onion and peppers and stir them to coat in oil. Let them cook until they start to soften up a bit, then add the zucchini and yellow squash to the pan. Pop the lid on and let it cook fairly undisturbed for 3 or so minutes. Then add the seasonings and stir. Continue cooking until the squash is your desired tenderness (I usually cook mine for 10ish minutes). Then serve it up.
As simple as that Easiest Way to Prepare Squash Medley
So that is going to wrap it up with this exceptional food squash medley recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
Print this page
