Summer Squash Medley
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Ingredients
- 1 onion, small
- 1 tablespoon olive oil (or canola oil)
- 1 1/2 yellow summer squash, small and sliced (can use 1 or 2 squashes)
- 1 1/2 zucchini, small and sliced (can use 1 or 2 zucchinis)
- 1/4 teaspoon garlic powder
- salt and pepper (to taste, optional)
- 1 can diced Italian tomatoes (14.5 ounces)
- 2 tablespoons Parmesan cheese (grated)
Instructions
- Wash hands with soap and water.
- In large skillet, heat oil.
- To heated oil, add squash and onion. Cook on medium heat until tender, about 10 minutes, stirring often.
- Add tomatoes and simmer 5 minutes.
- Season with garlic powder to taste. Add salt and pepper (optional), if desired.
- Serve warm, topped with Parmesan cheese.
Nutrition
| Calories | 61 |
|---|---|
| Protein | 3 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 107 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Maryland Cooperative Extension Food Supplement Nutrition Education Program