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Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, “Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil.”
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 94 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 82 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Yellow Squash and Tomatoes in Simple & Delicious July/August 2007, p24
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Reviewed on Aug. 09, 2012 by msteoger
I think 2T of oil is a bit much - the dish was oily even after letting it saute a bit longer than I normally would. That being said, I thought it was DELICIOUS and would love to try it with cubes of mozzarella in it (like a bruschetta). Perfect summer grilled meal companion!
Reviewed on Jan. 22, 2012 by Babsy_Boop
Very tasty and so easy to make!
Reviewed on Aug. 24, 2011 by 5hungrykids
Delicious! I have an abundance of yellow squash and basil in my garden and so I thought I would try this. I absolutely loved this but my kids wouldn't touch it. My husband doesn't care for squash so I got to devour this by myself. In more than one sitting of course. It tastes just as good heated up the next day! Thank you for sharing!
Reviewed on Oct. 29, 2009 by momofJandT
I have made this recipe and will be making it tonight. My husband and son like it and asked for it again and they are not veggie lovers.
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