University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
shadow
Main Dish Closeup
Share this recipe with your friends    Share on Facebook    Tweet on Twitter    
Fresh Summer Squash
Total : 25 min

Ingredients:

  • 2 yellow summer squash
  • 2 zucchini
  • 1 sweet red pepper
  • 1/3 cup diced onion
  • 3 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon mayonnaise
  • 1 teaspoon sugar
  • ½ teaspoon dill weed
  • ½ teaspoon garlic powder
  • ½ teaspoon celery seed (powder or whole)
  • ¼ teaspoon pepper

Directions:

  1. Thinly slice or julienne summer squash, zucchini and red pepper.
  2. Combine all ingredients and stir. Cover and refrigerate before serving to allow flavors to blend.
Exchange: 2 vegetable, 1 fat
Carbohydrate Units: 0.5
Nutrition Facts
Servings per Recipe:
8 ½-cupservings
 Amount Per Serving
 Calories 80      Calories from Fat 50
% Daily Value 
9%0% Total Fat 6g0g
0%0% Cholesterol   0mg0mg
1%0% Sodium   20mg0mg
2%0% Total Carbohydrate   5g0g
8%0%   Dietary Fiber   2g0g
0%   Sugars   0g
2%0% Protein   1g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: