- 1 (16 ounce) package frozen pierogies
- 2 cups cubed fully cooked ham
- 1 medium yellow summer squash, cut into 1/4-inch slices
- 1 medium zucchini, cut into 1/4-inch slices
- 1/2 teaspoon garlic powder
- 3 tablespoons butter
- Cook pierogies according to package directions. In a large skillet, cook the ham, squash, zucchini and garlic powder in butter for 4 minutes or until squash is tender. Drain pierogies and add to skillet; heat through.