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Zucchini Provencal Recipe

Photo by: Taste of Home

To use up the last of your garden's tomatoes and zucchini, try this savory and speedy side dish from Bobbie Jo Yokley of Franklin, Kentucky.

This recipe is:

Healthy

Quick

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2 Servings
Prep/Total Time: 20 min.

Ingredients

2 tablespoons chopped onion
1 tablespoon canola oil
1 small zucchini, cubed
1 small yellow summer squash, cubed
1/4 cup chopped green pepper
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1 medium tomato, cut into wedges
1 tablespoon grated Parmesan cheese

Directions

In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese. Yield: 2 servings.

Nutritional Analysis: 1 cup equals 120 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 205 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

Zucchini Provencal published in Cooking for 2 Fall 2005, p46

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