How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cheese And Vegetable Noodle Medley?

You need 8 ingredients. The key ingredients include: 2 tablespoons garlic-infused olive oil, 1 Mexican squash, cut into noodle shapes, 1 yellow squash, cut into noodle shapes, 3 broccoli stems, cut into 3-inch noodle shapes, and more.

Is Cheese And Vegetable Noodle Medley suitable as pasta & noodles?

Yes, Cheese And Vegetable Noodle Medley falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Cheese And Vegetable Noodle Medley?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese And Vegetable Noodle Medley Recipe

Name: Cheese And Vegetable Noodle Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons garlic-infused olive oil; 1 Mexican squash, cut into noodle shapes; 1 yellow squash, cut into noodle shapes; 3 broccoli stems, cut into 3-inch noodle shapes; 1 pinch garlic salt, or to taste; ground black pepper to taste; 1 cup shredded sharp Cheddar cheese; 2 Fresno chile peppers, sliced into rounds

Try this homemade Cheese And Vegetable Noodle Medley recipe the whole family will love. Made with garlic, yellow squash, broccoli stems and garlic salt.…

This Cheese And Vegetable Noodle Medley relies on simple, everyday ingredients such as garlic-infused olive oil, garlic salt, or to taste and ground black pepper to taste. It comes together quickly and makes 4 servings, at about 258 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

2 tablespoons garlic-infused olive oil
1 Mexican squash, cut into noodle shapes
1 yellow squash, cut into noodle shapes
3 broccoli stems, cut into 3-inch noodle shapes
1 pinch garlic salt, or to taste
ground black pepper to taste
1 cup shredded sharp Cheddar cheese
2 Fresno chile peppers, sliced into rounds

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Quick Info

Servings
4 servings
Calories
258 kcal
Category
Pasta & Noodles

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