Garden Skillet Supper

Name: Garden Skillet Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 1 c. onion, sliced; 1 clove garlic, minced; 1/4 c. flour; 2 zucchini, sliced; 2 yellow squash, sliced; 2 green peppers, in strips; 2 tomatoes, cut in wedges; 1 tsp. salt; 1/4 tsp. oregano; 1/4 tsp. basil; 1/8 tsp. pepper; dash of Tabasco (optional)

Eats Now Editorial Team · 329 kcal · Vegetarian

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Garden Skillet Supper – a delicious recipe with butter, onion, clove garlic, flour, zucchini, yellow squash. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1/2 c. butter
1 c. onion, sliced
1 clove garlic, minced
1/4 c. flour
2 zucchini, sliced
2 yellow squash, sliced
2 green peppers, in strips
2 tomatoes, cut in wedges
1 tsp. salt
1/4 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
dash of Tabasco (optional)

1
Melt butter in large skillet.
2
Saute onion and garlic until tender.
3
Flour squash and zucchini.
4
Add to onion mixture.
5
Add green pepper.
6
Cover and simmer 30 minutes.
7
Add tomatoes and seasonings.
8
Cook 15 minutes longer.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 1/2 c. butter, 1 c. onion, sliced, 1 clove garlic, minced, 1/4 c. flour, and more.

Yes, Garden Skillet Supper falls under the Vegetarian category and is a great choice for this type of meal.

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

Quick Info

Servings
4 servings
Calories
329 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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