Ingredients
1 onion
small
1 tablespoon olive oil (or canola oil)
1 1/2 yellow summer squash
small and sliced (can use 1 or 2 squashes)
1 1/2 zucchini
small and sliced (can use 1 or 2 zucchinis)
1/4 teaspoon garlic powder
salt and pepper (to taste
optional)
1 can diced Italian tomatoes (14.5 ounces)
2 tablespoons Parmesan cheese (grated)
Steps
Wash hands with soap and water.
In large skillet, heat oil.
To heated oil, add squash and onion. Cook on medium heat until tender, about 10 minutes, stirring often.
Add tomatoes and simmer 5 minutes.
Season with garlic powder to taste. Add salt and pepper (optional), if desired.
Serve warm, topped with Parmesan cheese.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 61 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 107 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 62 mg |
| Iron | 1 mg |
| Potassium | 417 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Summer Squash Medley. Recipe source: University of Maryland Cooperative Extension Food Supplement Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.