DinnerEasy

Summer Squash Medley

Name: Summer Squash Medley
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 1/2 medium zucchini, sliced; 1 1/2 medium yellow summer squash, sliced; 1 small onion, sliced; 1 can (14.5 ounces) diced Italian tomatoes; 1/4 teaspoon garlic powder; salt and pepper; 2 tablespoons Parmesan cheese, grated

Garlic powder and onion give summer veggies a nice flavor. Combined with canned tomatoes, this dish can be eaten as a side dish or serve over whole grain pasta or brown rice.

30 min6 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 serving, 1/6 of recipe

Calories

Protein

Carbs

Fat

Fiber

Sugar

108mg

Sodium

Saturated Fat 1 g · Cholesterol 1 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

olive oil
1 tablespoon · or cooking oil of choice
zucchini, sliced
1 1/2 medium
yellow summer squash, sliced
1 1/2 medium
onion, sliced
1 small
diced Italian tomatoes
1 can (14.5 ounces)
garlic powder
1/4 teaspoon
salt and pepper
to taste, optional
Parmesan cheese, grated
2 tablespoons

Instructions

1
Wash hands with soap and water.
2
In large skillet, heat oil.
3
To heated oil, add yellow squash, zucchini, and onion. Cook on medium heat until tender, about 10 minutes, stirring often.
4
Add tomatoes and simmer 5 minutes.
5
Season with garlic powder to taste. Add salt and pepper (optional), if desired.
6
Serve warm, topped with Parmesan cheese.

Source: USDA MyPlate Kitchen · University of Maryland Cooperative Extension Food Supplement Nutrition Education Program

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