Crookneck Squash Medley
Bright, colorful, and bursting with fresh flavor, this Crookneck Squash Medley is the perfect way to showcase the natural sweetness of summer vegetables. Featuring tender slices of crookneck squash, vibrant bell peppers, and delicate red onions, this quick and healthy side dish comes together in just 25 minutes. Sautéed with garlic and olive oil, then finished with a touch of lemon juice, dried thyme, and fresh parsley, this recipe delivers a delightful balance of savory and zesty flavors. Whether you're pairing it with grilled chicken, seafood, or serving it as a vegetarian favorite, this dish is as easy to make as it is delicious. Perfect for weeknight dinners or as a colorful addition to your holiday table, this Crookneck Squash Medley is a simple yet impressive way to enjoy wholesome, seasonal produce.
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Recipe Information
Ingredients
- 4 medium crookneck squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 3 large garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash the crookneck squash, red and yellow bell peppers, and parsley thoroughly under running water. Pat the vegetables and herbs dry with a clean kitchen towel.
Slice the crookneck squash into 1/4-inch thick rounds. Cut the bell peppers into thin strips and slice the red onion into thin half-moons. Mince the garlic cloves finely.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the minced garlic and sauté for 30 seconds or until fragrant.
Add the sliced red onion to the skillet and sauté for 2-3 minutes, until the onion starts to soften and turns translucent.
Add the crookneck squash and bell peppers to the skillet. Stir well to combine and spread the vegetables into an even layer in the pan.
Sprinkle the dried thyme, salt, and black pepper evenly over the vegetables. Continue to sauté, stirring occasionally, for 6-7 minutes or until the squash and peppers are tender but not mushy.
Drizzle the lemon juice over the cooked vegetables and toss gently to distribute the flavor.
Remove the skillet from the heat and garnish the vegetable medley with freshly chopped parsley.
Serve the Crookneck Squash Medley warm as a flavorful side dish to complement your favorite main course.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 27.6 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2620 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
