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Summer Squash Provencal

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

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.
Nutrition Facts
1 cup: 120 calories, 8g fat (1g saturated fat), 2mg cholesterol, 205mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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