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Summer Squash Provencal Recipe
Summer Squash Provencal Recipe photo by Taste of Home

Summer Squash Provencal Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Zucchini Provencale in Cooking for 2 Fall 2005, p46

Nutritional Facts

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.

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