Squash and Zucchini Medley

Kitchen Tested
  • Yield 8 servings

This super low-fat side dish can also be served over pasta as a main course.


1 teaspoon minced garlic
1 bunch green onions, sliced
4 medium yellow squash (about 1 pound), sliced
4 medium zucchini (about 1 pound), sliced
1/2 cup canned fat-free chicken broth
1/4 cup white wine (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried crumbled rosemary
Salt and pepper to taste


  1. Saute garlic and green onions over medium heat for about 3 minutes.
  2. Combine with yellow squash, zucchini, chicken broth and white wine.
  3. Season with basil , oregano, rosemary, and salt and pepper. Cover and cook for 5 minutes until squash is tender. Stir if needed.




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