Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 120
  • Fat:
  • 8 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 205 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 3 g
  • Protein:
  • 3 g
  • Diabetic Exchange:
  • 2 vegetable, 1-1/2 fat.


Herbed Beans and Carrots

A tasty blend of seasonings accents the fresh flavor of this quick, crisp-crunchy side dish. View this recipe »


 

Mom's Dash

My mother was a great cook and passed down many of her favorite recipes to me. But some call for a "pinch" of... Read more »


Zucchini Provencal

Cooking for 2 - try a FREE ISSUE today!

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.

SERVINGS: 2

CATEGORY: Lower Fat

METHOD:

TIME: 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.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer