Back

Parmesan Summer Squash - Dump and Go Dinner

Plan This Recipe Print

Parmesan Summer Squash - Dump and Go Dinner

Tricia
The Cook
4 Servings
3 Ingredients
1 Comments

This is one of my favorite quick fixes dinner side dishes. Especially in the summer when summer squash is bountiful.

4 Servings
3 Ingredients
1 Comments

Ingredients

  • 4 cups slice Squash, Yellow
  • ¼ cups Parmesan Cheese, Grated
Serving Day Ingredients
  • 2 tablespoons Butter

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide squash among indicated number of gallon freezer bags.
  2. 5739580 Upgrade to a paid membership 8424 to unlock all instructions 20552

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 9633988 Upgrade to a paid membership 50271 to unlock all instructions 28648
  3. 8057854 Upgrade to a paid membership 43405 to unlock all instructions 81853
  4. 4678813 Upgrade to a paid membership 87557 to unlock all instructions 97357

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat a large skillet and melt butter.
  2. Saute summer squash until slightly tender and browned.
  3. Sprinkle with Parmesan cheese and serve.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 3/4 cup
Amount Per Serving
Calories
106
Total Fat
9g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
23mg
Sodium
173mg
Total Carbohydrates
5g
Fiber
1g
Sugar
2g
Protein
4g
WW Freestyle
4