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Sautéing this mix of sliced yellow squash and zucchini enhances the fresh vegetables’ flavor, perfected with butter, sun-dried tomatoes and Italian seasoning.  Stovetop from frozen – 5-7 minutes.


Preparation:  Keep frozen until ready to prepare. 


Cooking Instructions:  Preheat skillet over medium heat.  Add contents of portion cup to skillet, and melt butter.  Add frozen squash and zucchini mixture to skillet.  Stir to coat vegetables with sauce.  Cook 5-7 minutes or until hot and vegetables are crisp-tender. 


Tri-Color Squash

  • Nutritional Facts

    Serving Size:    4oz

    Servings Per Package:    3


    Amount Per Serving

    Calories:    69

    Calories from Fat:    25

    Total Fat:    0.5g

    Saturated Fat:    2g

    Monounsaturated Fat:    0g

    Trans Fat:    0g

    Polyunsaturated Fat:    0g

    Protein:    2g

    Total Carbohydrates:    9g

    Fiber:    2g

    Cholesterol:    5mg

    Sodium:    320mg

    Sugar:    3g

    Calcium:    2%

    Iron:    4%

    Vitamin A:    8%

    Vitamin C:    25%


    * Percent Daily Values (DV) are based on a 2,000 calorie diet.

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